Under 30 Minutes

Lemon-Parsley Pork Chops

To mince the zest, remove lemon zest in long strips with a vegetable peeler (avoid bitter white pith). Use a sharp knife to cut zest into thinner strips, then finely cut crosswise.

  • Prep:
  • Total Time:
  • Servings: 4
Lemon-Parsley Pork Chops

Source: Everyday Food, January/February 2005

Ingredients

  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 4 bone-in loin pork chops (about 8 ounces each)

Directions

  1. Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

  2. Heat oil in a large skillet over high heat. Season pork chops 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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