3 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. Habanero and Honey Vinegar
1 tsp. heavy whipping cream, room temperature
1/3 c. Robust Extra Virgin Olive Oil
1/4 c. Black Truffle Olive Oil
Kosher Salt and ground pepper
4 pork chops
Lemon Olive Oil
1 bunch fresh asparagus
Prepare a grill for direct, medium heat. To make the vinaigrette , in a medium bowl, whisk together the lemon juice and cream. Slowly add the olive oil and truffle oil a little at a time, whisking until well incorporated. Continue until all the oil is whisked in. Season to taste with salt and pepper. Set aside. Lightly brush each pork chop on booth sides with oil. Set aside. Snap or trim off the bottoms of the asparagus spears. Place the asparagus in a zip-lock plastic bag and drizzle in just enough lemon olive oil to coat all of the spears. Seal the bag and turn to coat evenly. Open the bag and sprinkle liberally with salt then reseal the bag and turn to coat evenly. Just before grilling season the pork chops with salt. Using tongs, place the pork chops and asparagus on the cooking grate directly over the heat. Cook the pork, turning once halfway through, for about 6 minutes. Cook the asparagus, turning to cook evenly, for 3 - 5 min, or until marked and caramelized. The asparagus should begin to brown in spots, but should not char. Divide the pork and asparagus between 4 servings. Top each pork chop with asparagus. Drizzle both with the lemon-vinaigrette.
