Prepare the marinade by combining cumin, cilantro, garlic, vinegar, olive oil, salt and pepper. Mix well. Place the pork chops in a bowl. Season with salt and pepper. Pour over half of the marinade and toss. In another bowl, place the eggplant slices and the blanched asparagus. Pour over the remaining marinade and toss. Marinate for 30 minutes.
Heat a large non-stick frying pan over high heat. Cook eggplant and asparagus in batches until desired doneness. Transfer to a bow and keep warm.
Using the same pan, brown the chops on high heat. Reduce heat to medium and cook chops 3 minutes on each side. Serve immediately..
Recipe by Fraiche Pantry at https://www.fraichepantry.com/2014/05/03/cumin-cilantro-pork-chops/