Smoked Pork Chops With Lemon-Butter Pasta and Asparagus

2 boneless smoked pork chops (3 ounces each)

2 ounces small pasta, such as orzo or farfallini

8 ounces fresh thin asparagus

1 tablespoon butter

1 tablespoon fresh lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

Bring 1 quart of water to a boil in a large saucepan. Meanwhile, lightly brown pork chops in a nonstick skillet over medium heat, about two to three minutes on each side. When pork is lightly browned, remove from heat and cover with foil to keep warm while cooking the pasta and asparagus.Add pasta to boiling water and cook 3 minutes. While pasta begins to cook, rinse and drain asparagus, snap off tough ends, and cut spears into 1- to 2-inch pieces. Add asparagus to the pasta pot, and cook 3 more minutes. Drain in a colander and place in a medium bowl. In a 1-cup glass measure, heat butter and lemon juice in the microwave for 30-45 seconds or until butter is melted. Add salt and black pepper and whisk well. Drizzle sauce over pasta and toss well to coat. Divide pasta and asparagus between two serving plates and top with a reserved pork chop. Serve immediately.Serves two; doubles easily.@Recipe nutrition:Nutrition values per serving: 326 calories (34 percent from fat), 12 g fat (6 g saturated), 28 g protein, 26 g carbohydrates, 3 g fiber, 56 mg cholesterol, 1,396 mg sodium.