Preheat oven to 450 degrees. Toss the trimmed asparagus with salt and pepper and place on a parchment lined rimmed baking sheet. Set timer for 10 minutes. Carefully press the asparagus and make sure there's a little give and then top with cheese and return to the oven for 3-5 minutes to melt the cheese.
Dry the pork chops with paper towels, salt and pepper them and set out on a plate 45 minutes prior to cooking.
Put a cast iron skillet on high heat and add cooking fat- bacon fat, clean lard, coconut oil, ghee. When fat is shimmering add the pork chops. We want to leave them 5 minutes undisturbed. Turn on your vent hood and maybe open a window. When the 5 minutes are up, turn the pork chops over and repeat the process. Check the temp of the pork chops with an Instant Read Thermometer. I shoot for 125 -130 knowing that they'll rise a few degrees while they rest.
Add 2 tbsp of butter to a skillet and when butter is foaming add the minced shallots and stir. Salt & Pepper and add minced garlic, followed quickly by the sliced mushrooms. Stir or use saute ninja pan flip motion to keep ingredients from sticking or burning. We want the mushrooms to brown but avoid burning the shallots or garlic. Once the mushrooms begin to darken add the red wine. We're going to cook this until the wine reduces by half. Add the thyme and the other table spoon of butter and stir until the butter coats the mushrooms and the sauce is glossy. Salt and Pepper to taste.