Pork with Blackberry Gastrique and Mango Salsa
  
 
 Step 14:

Once your chops have finished cooking on each side, cover your skillet, and turn the heat to low. If you don't have a lid for your skillet, setting a cookie sheet on top of it works, too.

Throw your asparagus in the oven.

After the asparagus and the covered chops have cooked for about 8 minutes, take the asparagus out and turn off the heat to your skillet. Take a knife and cut one chop open, to make sure that it is properly done. Be sure to serve that chop to yourself, as a gourmet meal calls for appearance to be perfect, as well.
  
 
 Step 15:

Pour a small puddle of the blackberry gastrique from the back burner. Place your porkchop in the puddle, and top it with mango salsa. I also used some fresh blackberries for garnish, but that's unnecessary. Some asparagus on the side, with sea salt shaken over it, and you're finished. I served mine with some warm french bread.

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