Grilled Pork Chop with Barley Wild Rice Stuffing and Asparagus

Ingredients

• 2 bone-in pork chops (1.5 inches thick)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 sprig fresh thyme
• 1 tablespoon unsalted butter
• 1/2 cup pearled barley
• 1/2 cup wild rice blend
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh parsley
• 2 sun-dried tomatoes in oil, chopped
• 1 tablespoon olive oil (for stuffing)
• 1 bunch asparagus, trimmed
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil (for asparagus)
• 1 teaspoon lemon juice
• 1/4 teaspoon salt (for asparagus)

Instructions

1. Pat the pork chops dry with paper towels and season both sides with salt, pepper, and a drizzle of olive oil.
2. Heat a grill pan or skillet over medium-high heat and sear the pork chops for 4-5 minutes per side, or until deeply browned and cooked through, basting with butter and thyme during cooking.
3. While the pork rests, combine the pearled barley, wild rice, walnuts, sun-dried tomatoes, parsley, olive oil, and a pinch of salt in a bowl.
4. In a separate pan, heat olive oil over medium heat and sauté the barley and wild rice mixture for 5 minutes to toast lightly.
5. Toss the asparagus with olive oil, smoked paprika, salt, and lemon juice, then roast on a baking sheet at 400°F (200°C) for 12-15 minutes until tender-crisp.
6. Plate the pork chop, top with a sprig of thyme, and serve alongside the barley wild rice stuffing and roasted asparagus.