Pork Chops

By Ellie

4 Person

30 Minutes

0 Calories

To jazz up his juicy pork chops, Food & Wine’s Justin Chapple tops them with a crunchy, bright gremolata made with a quick mix of sunflower seeds, parsley, garlic, and lemon. Pork can be Fried, Fried, roasted; It can also be used to make soup, of course, pork can also be used with a lot of vegetables; Pork tastes and tastes different from recipe to recipe, and you can see which recipe you prefer. This time to share with you about the practice of pork chop, let's take a look!

Ingredients

1 lemon, zested and cut into wedges for serving 
1 garlic clove, finely grated 
1/4 cup roasted salted sunflower seeds 
1/2 cup finely chopped parsley 
1 tbsp. canola oil 
Pepper
Kosher salt
Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick

Method

01

Heat a large cast-iron skillet. Season the pork chops all over with salt and  pepper. Add the oil to the skillet and swirl to coat. Add the pork chops and cook over moderately high heat, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135℉, 12 to 14 minutes. Transfer to a plate and let rest for  5 minutes.
02

Meanwhile, in a medium bowl, mix  the parsley with the sunflower seeds, garlic, and lemon zest. Season the gremolata with salt and pepper. Serve  the pork chops with lemon wedges and the gremolata.

Related Tags

Pork Chops

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

1 lemon, zested and cut into wedges for serving 

1 garlic clove, finely grated 

1/4 cup roasted salted sunflower seeds 

1/2 cup finely chopped parsley 

1 tbsp. canola oil 

Pepper

Kosher salt

Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick 

03 Method

Step 1

Heat a large cast-iron skillet. Season the pork chops all over with salt and  pepper. Add the oil to the skillet and swirl to coat. Add the pork chops and cook over moderately high heat, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135℉, 12 to 14 minutes. Transfer to a plate and let rest for  5 minutes.

Step 2

Meanwhile, in a medium bowl, mix  the parsley with the sunflower seeds, garlic, and lemon zest. Season the gremolata with salt and pepper. Serve  the pork chops with lemon wedges and the gremolata.

04 Author