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Quick Lemon-Parsley Pork Chops

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Add this zesty pork-chop recipe to your weeknight rotation.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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.

Reviews Add a comment

  • dtuszke
    27 JUL, 2012
    We made this tonight and my kids loved it. My husband wasn't sure he was going to like the parsley lemon combo, but he said he was surprised it tasted so good!
    Reply
  • MS10182006
    17 JAN, 2012
    Love this dish! So yummy every time.
    Reply
  • orangeivy
    15 JAN, 2011
    Once you zest a lemon - well there's the lemon. So I used the lemon juice from that zested lemon and added water to reach the 1/2 cup of water. I then added the garlic, zest and 1/2 the parsely to the pan 2-3 minutes before serving and garnished with the remaining parsley. Awesome!
    Reply
  • orangeivy
    15 JAN, 2011
    Not wanting to lose that zested lemon I squeezed it and then topped it up with water to reach 1/2 cup. Also cooked the garlic and zest with 1/2 the parsley for 2-3 minutes before serving. Great dish.
    Reply
  • IreneO
    4 MAR, 2009
    Just made this recipe, it was delicious. Used beef broth instead of the water. Served olive oil and garlic cous cous as a side and threw some of the extra parsley in.
    Reply
  • blaukehlchen
    4 MAR, 2009
    For clarity's sake--the "of" at the end of the the link might confuse--here's the link again: http://tinyurl.com/d89tof
    Reply
  • blaukehlchen
    4 MAR, 2009
    AmarSeg22--As a side, try this artichoke and angel hair pasta from this recipe: http://tinyurl.com/d89tof Recipe from March 2009 MS Everyday Food, page 14.
    Reply
  • lindakidder
    2 MAR, 2009
    Hey kris2x Why would you make something that has an ingredient or more that you don't like. There are so many recipes to choose , linda123
    Reply
  • AmarSeg22
    2 MAR, 2009
    What sides did you all serve it? Sound good, I'm going to try and make it this week.
    Reply
  • mjboop
    12 OCT, 2008
    This is a fabulously fresh and delicious recipe that's so-o-o easy and fast to make -- also very impressive with the lemon, parsley, garlic "gremolata" concoction. In fact, I just sent it to my daughter at her request to make in her new home tonight for dinner.
    Reply