Halve the potatoes lengthwise, then place in a small saucepan and cover with hot water (from the tap); bring to a boil. Once boiling, cook until the potatoes are tender (but not falling apart) when pierced with a knife, 12 to 18 minutes. Once done, take the potatoes out of the saucepan with a spoon and place on a plate.
Snap or cut off and discard the woody ends of the asparagus; cut the spears into 1-inch pieces at an angle and transfer to a medium bowl.
Preheat a skillet over medium-high heat.
While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
4 pork chops, bone-in
1 tsp salt
½ tsp black pepper
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
While the pork chops cook, juice the lemon into a large salad bowl, then add yogurt, Dijon, salt, and pepper; whisk together.
½ cup plain Greek yogurt
2 tbsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Once the pork chops have been transferred, add the asparagus to the skillet. Cook, tossing frequently, until the asparagus is bright green and just tender, 4 to 6 minutes, lowering the heat if needed to keep it from burning. Once done, add to the salad bowl.
While the asparagus cooks, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and add to the salad bowl.
Transfer the cooked potatoes to the cutting board. Halve each half lengthwise, then cut crosswise into ¼-inch-thick pieces. Add to the salad bowl.
Toss the salad until it is thoroughly coated in the dressing.
To serve, divide the pork chops and salad between plates. Enjoy!