Grilled Cajun Pork Chop with Asparagus Sauteed in Garlic Butter

Since I enjoyed a large lunch, I needed a simple meal for dinner.  Simple solution, fire up the grill and grab the sautee pan.

While the grill is preheating, put three tablespoons of butter and four Dorot garlic cubes on low heat in the sautee pan. So you don't scorch the butter, bring the heat up slowly to medium high. Once at that point add the asparagus...I cut the stalks in half, you don't have to but I think it allows for more complete cooking.

I used a boneless, 1/2" cut chop - remember, thin cut chops (under 3/4-inch thickness) need to be handled differently from thick cut pork chops (anything over 3/4-inch thickness). Thin chops will dry out faster so they need to be cooked quicker, while thicker chops need time to get cooked through the middle without drying out the surface so they need to be cooked slower.  I didn't do any brining beforehand - just light dusting of cajun seasoning (you can easily make your own or use something like Zataran's) on both sides. If you don't do something special to maximize moisture (like a brine) then you need to be sure to turn down the flame and pay attention - a thin cut chop will turn to leather if you leave it too long.

Once done cooking, the plating is easy and dinner is served...