On Sunday, I had an absolutely perfect day. I got up, went to breakfast with my sister and her boyfriend, and went on a fantastic hour-long bike ride in the 75 degree weather. I made these for dinner and they were so delicious, especially when served alongside my easy, healthy, and colorful couscous with dried cranberries and pine nuts.
Lemon-Parsley Pork Chops
zest of one lemon, minced
2 TBSP chopped fresh flat-leaf parsley
1 clove garlic, minced
coarse salt and freshly ground pepper
2 TBSP olive oil
4 bone-in loin pork chops (8 oz. each)
1. Combine minced lemon in a small bowl with parsley, garlic, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Set aside.
2. Heat olive 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.
one year ago: mango-rum sorbet
two years ago:chili-rubbed steak tacos with avocado-lime salsa