Sunday, July 20, 2008

Lemon-Parsley Pork Chops

Parsley from our CSA and Everyday Food

  • 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)

  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.

Notes: This is a yummy, fresh-tasting recipe. It would be perfect for winter when we need some freshness for our taste buds, since quality lemon and parsley are available year-round.

Tim's Rating: 9/10
Liz's Rating: 9.5/10


Court Cooks said...

Those pork chops look wonderful!!

Joelen said...

This looks amazing and a great way to use parsley aside from the usual garnish!

Cate said...

Your photo is amazing and the recipe looks really good too!

Anonymous said...

All those colors are gorgeous! Lemon parsley is one of my all time favorite versitile flavor combos!

Jaime said...

I can't think of the name of it now, but there is a commonly used garnish in Italian cooking of parsley, lemon, and garlic. You probably know about it, but it's good on almost everything. Urgh, it's going to drive me nuts that I can't remember.

Liz said...

Jaime- I think you're thinking of the term "gremolata"? I love the combination of the three ingredients!