Build a fire in the brasero and allow it to burn down until you have a bed of hot coals. Rake the coals beneath the grill grate as needed to create an even cooking surface.
Season the pork chops generously on all sides with the Seared Steak and Tuscan Herb seasonings.
In a small bowl, whisk together the honey, Dijon mustard, balsamic vinegar, oil, garlic, salt, and pepper to make the glaze.
Lower the grill grate so it sits just above the coals. Place the pork chops on the grate and sear for 2–3 minutes per side.
Trim the tough ends from the asparagus. Toss the asparagus with olive oil, balsamic vinegar, salt, and pepper until evenly coated.
Raise the grate so it sits level with the top of the grill. Brush both sides of the pork chops with the balsamic glaze.
Add the asparagus to the grill. Cook, turning occasionally, until tender and lightly charred.
Continue cooking the pork chops, flipping and brushing with glaze every few minutes, until they reach an internal temperature of 135°F. The temperature will continue to rise to about 140–145°F while resting.
For a final sear, briefly place the pork chops directly over the hottest part of the fire before removing them from the grill.
Remove the pork chops and asparagus from the heat. Top the asparagus with freshly grated Asiago cheese and drizzle any remaining glaze over the pork chops.
Let the pork chops rest for 5 minutes before serving. Serve and enjoy.
