Monday, December 24, 2007

Lemon Parsley Pork Chops

1. Mince the zest of 1 lemon; combine in a small bowl with 2 Tbsp. chopped fresh parsley, 1 minced garlic clove, 1/2 tsp. coarse salt and 1/4 tsp ground pepper. Set aside.

2. Heat 2 Tbsp olive oil in a large skillet over high heat. Season 4 bone-in loin pork chops (about 8 oz. each) on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon parsley mixture.

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