On Sunday, M and I had an absolutely perfect day. We got up, went to breakfast with my sister and her boyfriend, went on a fantastic hour-long bike ride in the 75 degree weather, then met up with his family for a delicious Mexican lunch. We had to split for a couple of hours in the afternoon, but then we got back together and made some delicious pasta for dinner. It was wonderful. And very, very carby. Tasty, but carby.
So for dinner Monday, we wanted to do something more protein based. M suggested pork chops, so I went off in search of light pork chop recipes. This one jumped right out at me. Thank goodness it did because these 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 sorbettwo years ago: chili-rubbed steak tacos with avocado-lime salsa