Thoroughly rinse produce and pat dry. Sliver garlic. Remove white bottoms and cut asparagus into 1" pieces at an angle (called a “bias” cut). Halve cherry tomatoes. Remove membrane (spiny white innards) and seeds of yellow bell pepper and slice into ½" strips. Rinse the pork chops and pat dry.

Bring a medium pot of 4 cups of water and 1 tsp. salt to a boil. Add asparagus pieces and reduce to a simmer. Cook for 4-5 minutes, or until asparagus becomes bright green and fork tender. Drain water and remove asparagus.

Place the parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a blender. Blend on low, adding a slow drizzle of olive oil until the herbs form a rich, pourable puree. Season with a pinch of salt and pepper and set aside at room temperature until ready to serve.

In a medium pan over medium-high heat, warm 2 tsp. olive oil. Add the bell pepper and sauté for 1-2 minutes. Add the asparagus and sauté for another 1-2 minutes. Lastly, add the tomatoes and sauté for a final 2 minutes, until sauté is slightly caramelized and browned. Season with a pinch of salt and pepper. Remove from pan and keep warm until ready to serve.

In the same pan used to sauté the vegetables, warm 2 tsp. olive oil over medium-high heat. Season both sides of the pork chops with a pinch of salt and pepper, and cook for 5-6 minutes on each side, until browned and slightly caramelized or internal temperature has reached 145 degrees. Remove from pan and set aside keep warm until ready to serve.

Place a serving of vegetable sauté on the plate. Place a pork chop atop the vegetables. Spoon chimichurri over the pork chops. Garnish with shaved Parmesan and a crack of black pepper, if desired.