Place a large skillet over high heat. Add a small drop of oil to the skillet and sauté the asparagus until slightly tender, 5 minutes.
In a small bowl toss the diced tomatoes, olive oil, balsamic vinegar, and pepper.
Serve the asparagus with the tomato balsamic sauce over them and sprinkle the basil leaves over it.
Season the pork chops with salt and pepper. In a large skillet add a shadow of olive oil and butter. When hot but not smoking, add the pork chops and sear quickly. Lower the heat, add the cream of sherry. Scrape the skillet and raise the heat to medium-high. Remove the chops when cooked thru and continue reducing the sauce. Spoon over the chops