Pork Chops with Lemon and Garlic
Description
This is one of our family's favorite pork chop recipes, which we're sure you'll enjoy too.
At a Glance
Equipment
You will need either a blender or food processor to make the marinade in this recipe.
Ingredients
For the Pork Chops:
4 Pork Chops
1 tablespoon of Butter
1-½ tablespoons of Extra-Virgin Olive Oil
1 teaspoon of dried, Italian Herb Seasoning
3 tablespoons of All-Purpose Flour
1 teaspoon of Black Pepper, freshly ground
1 tablespoon of Chives, chopped
Juice of ¼ of a Lemon
For the Lemon and Garlic Marinade:
¼ cup of Lemon Preserves in Salt (which you can access here) **
Juice of ½ Lemon
½ teaspoon of dried, Italian Herb Seasoning
2 tablespoons Extra-Virgin Olive Oil
4 cloves of Garlic, minced
½ teaspoon of Pepper Medley (mix of white, green, black, and pink peppercorns), freshly ground
** Please note that if you do not have lemon preserves, you may instead substitute:
1 ½ tablespoons of Dijon Mustard
½ tablespoon of Lemon Zest
1 tablespoon of Lemon Juice
½ teaspoon of Salt
Directions
In a blender or food processor, mix the marinade ingredients together until they are emulsified. Set ¼ cup of the marinade aside in a container and put it in the refrigerator. Place the remainder of the marinade in a 1-gallon, plastic bag and place the four pork chops in the bag. Seal the bag and massage the bag, so that the marinade covers each of the pork chops. Place the bag in the refrigerator and refrigerate it -- turning the bag over several times. Refrigerate overnight.
When you are ready to make the pork chops, take the bag out of the refrigerator and bring it back to room temperature for about a half of an hour. Put the flour on a paper plate, add the dried Italian seasoning, and grind the black pepper on the flour. Use a whisk to integrate gently the flour and pepper on the paper plate. Dip each pork chop into the flour mixture and place it on a plate until you are ready to cook it. Make sure to throw out the plastic bag that includes the marinade that the pork chops marinated in overnight. In a large sauté pan, heat a ½ tablespoon of butter and 1 tablespoon of Extra-Virgin Olive Oil. Make sure that the pan is hot – but not too hot, because you do not want to burn the butter. Once the pan is hot, place each pork chop gently into the pan. You should hear a sizzle. After a minute, I gently “jiggle” the pan to make sure that nothing is sticking. Cover the pan and sauté for about 3 or 4 minutes. The length of time for cooking will depend on the thickness of the pork chop. The top of the pork chop should start to turn a bit darker. After about 3 or 4 minutes when you see the change in the color of the top of the pork chop, turn the pork chops over and add the last ½ tablespoon of Extra-Virgin Olive Oil. Cook it for another 2 or 3 minutes. I gently “jiggle” the pan again to make sure that nothing is sticking. Once the chops are fully cooked, remove the pork chops and place them on a plate. Reduce the heat of the pan and add the remaining butter and the ¼ cup of marinade that you set aside previously. Bring slowly to a simmer while stirring it with a wooden spoon. Once fully integrated, reduce the heat for a few minutes and then pour the sauce on to the top of the pork chops. Sprinkle it with the chives and the squeeze the ¼ lemon on top right before you serve it.
Wine Pairings
Related Recipes
-
Pasta and RiceRisotto with Arugula, Lemon Zest and Parmesan Cheese