Pre-heat oven to 400°F.
Toss potatoes with 4 sprigs of thyme, butter and 1 Tbsp. of canola oil. Season with salt and pepper, place on a sheet pan and place in oven and roast for about 20-25 minutes until golden brown and tender.
Generously season steaks with salt and pepper and ½ Tbsp. of canola oil. Toss asparagus with 1 Tbsp. of canola oil and salt and pepper.
Place steaks on hot grill, cook on both sides for about 7-8 minutes until steak reaches 145°F. When steaks are almost finished place asparagus on grill and cook 2-3 minutes on each side.
Remove the steaks from grill and place onto a wire rack and let rest in a warm place for about 10 minutes.
While the steaks are resting, toss potatoes with 2 Tbsp. of chives and place on platter.
Adjust seasoning on asparagus, drizzle olive oil over the top and finish with fresh squeezed lemon juice. Now place next to the potatoes and serve with pork steaks.