I really can’t eat any more chicken. No more turkey. I must have a revolt or start to find it revolting. I know, turkey and chicken can be used in so many ways and in so many dishes, we shouldn’t know the difference. But I am tired of looking at …. CLUCK! CLUCK! CLUCK!
See! I am turning into some form of poultry! What next coughing up feathers? (Hmmmm, maybe I shouldn’t have eaten that duck last night at The Modern!)
Anyway, the Pork Council is advertising pork as the other white meat. I know, I know, it’s a red meat, but a girl can dream can’t she? And as long as I tow that ‘other white meat’ line, perhaps I can get him to eat it once a week.
This recipe is quick and easy. Pair it with orzo and a salad and you’re ready to go!
- zest of 1 lemon
- 2 T chopped fresh parsley
- 1 garlic clove, minced
- 1/2 t kosher salt
- 1/4 pepper
- 2 T olive oil
- 4 bone in loin pork chops (about 8 ozs each)
- 1/2 C water
Mince the lemon zest and combine in a small bowl with parsley, garlic, salt and pepper. Set aside.
Heat olive oil in a large skillet over high heat. Season pork with s&p on both sides. Cook in skillet until browned, about 3 minutes per side.
Add water to skillet, bring to a boil. Reduce heat to medium low, cover and simmer gently until pork is cooked through, about 8 – 10 minutes.
Transfer pork to platter, drizzle with pan juice and sprinkle with lemon parsley mixture.
NOTE: Nope, no notes. Just YUMMMMMMMM-O!