Recipe: Start lightly seasoning chops with salt and pepper, and searing chops over medium high heat in a oiled skillet, browning each side. I prefer to use cast iron for dishes like this. While your chops brown, go ahead and finely dice a small white or yellow onion finely, along with three or four cloves of fresh garlic, and prep your asparagus by trimming the tough ends. When you’re done with that, having browned your chops on each side remove your pork chops from the pan, and set aside on a paper towel lined plate for later. They don’t have to be cooked fully through at this point. Add your diced garlic and onions to the skillet, hit it with an extra shot of oil if your skillet is a bit dry. Stir and cook over medium heat just until fragrant. Deglaze pan by adding 1 cup chicken stock, and about 1 cup of heavy cream scraping bottom with spatula to get all the good stuff unstuck. Bring to low simmer. Add asparagus to pan and cover. Cook for 6-7 minutes in sauce or until just tender. Remove asparagus with tongs and place in a dish, lightly cover with fresh grated Parmesan and set to the side. Then add 1/2 cup fresh grated Parmesan and 8 ounces sliced baby portabella mushrooms to pan sauce, bring back to simmer, and add the chops back to pan. Let cook on a low simmer uncovered for about ten minutes for sauce to thicken, periodically drizzling sauce over chops. Remove from heat and let cool five minutes. Plate and enjoy!