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Lemon-Parsley Pork Chops

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.

Everyday Food, January/February 2005 http://www.marthastewart.com/342218/lemon-parsley-pork-chops
3
Rated
60100(10)10
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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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