Lemony Pork Chops

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There has been a lot of lemon love in my kitchen. I finally broke into my preserved lemon jar from a while back, and have a couple of more almost ready to go. So, everything is getting a hint of lemons -- salad dressings, grains, chicken and also these wonderful pork chops.

I made these for Armenian Christmas, our final dinner by the tree, before it was chopped up for firewood and compost.
 I used my butter-basting method.
Roasted vegetables and mashed potatoes on the side.
Lemony Pork Chops

2 thick-cut pork chops, if you can get some bone-in even better
1/2 of a preserved lemon, chopped and a few teaspoons of juices
2-3 sprigs of rosemary, half chopped finely
1/2 tbsp brown sugar
1-2 tbsp of butter
salt and pepper
3-4 garlic cloves
olive oil

1) Combine lemons, chopped rosemary, sugar, salt and pepper and a little bit of olive oil to make a paste and spread on your chops. Marinate for at least 15 minutes to a couple of hours. Go easy on the salt or skip it, since your lemons will be salty.

2) Heat a cast iron pan, add butter, a dash of oil, garlic and the remaining rosemary sprigs. Add your chops, and cook about 5-8 minutes per side, basting often with butter. The time will really depend on the thickness of your chops. I like to sear my chops, then reduce the heat to cook through.

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