Lately I have been craving pork. I think it must be cataloged in my brain as a fall food. I made this for my husband and I last week for dinner. It's pretty quick to pull together, so good for a week night dinner. I served the pork chops with mashed sweet potatoes and sautéed broccoli. In terms of beverage pairings, I would typically serve this meal with a light pinot noir or an ale style beer.
Pork Chops with Gremolata
3-4 pork chops, thawed
2 tablespoons olive oil
Salt & pepper
3 garlic cloves, chopped
1 lemon, zest and juice
1 handful of fresh parsley, chopped
Start by letting chops sit out on the counter for about ten minutes. If frozen, they should be fully thawed before cooking, otherwise the meat will not cook evenly. Allowing the meat to sit for a bit before cooking ensures a more even temperature throughout the meat.
Season the meat generously with salt and pepper on both sides. Add 1 tablespoon of olive oil to a medium-sized pan and bring to high heat. Add pork chops to pan, evenly spaced out.
Cook for about 5 minutes, or until a nice sear is achieved. Turn over and cook for another 3-5 minutes. Use remaining olive oil as needed to keep the pan well greased. Once finished, allow the cooked chops to rest for at least 5 minutes. This allows the juices to redistribute within the chop.
To make the gremolata, mix together chopped garlic, parsley, lemon zest and juice. Top chops generously with the gremolata mixture.
For an even juicier pork chop, continue to cook down pan drippings with a bit of water, broth or cooking wine. Break up the solid bits and mix together with the liquid. Top your chops with this delicious au jus.