Simple Herb-Marinated Pork Chops
Published by Page Street Publishing Co.
The key to these simple pork chops is the herb-and-garlic marinade. It infuses such an amazing and rich flavor that you’ll be scraping your plate for more—no heavy cream sauces needed. This is a favorite at my house and makes great leftovers for lunch the next day.
If you can’t find bone-in pork loin chops, you could use pork tenderloin or boneless pork chops instead. The cooking time will increase for a whole tenderloin, but will decrease if you use boneless chops.
- 1 lemon
- 2 (21-oz [595-g]) bone-in pork loin chops
- 1/4 cup (60 ml) plus 1 tbsp (15 ml) extra virgin olive oil, divided
- 3 cloves garlic, crushed
- 2 tablespoons (7 g) dried rosemary
Cut the lemon in half and juice one half. Cut the second half into slices. In a resealable bag or a large dish, place the pork loin chops on the bottom. Cover them with 1/4 cup (60 ml) of olive oil, the lemon juice and slices, garlic and rosemary. Shake or stir to combine, ensuring that the entire surface of the pork chops is covered with the marinade.
Place the pork chops in the fridge for at least 30 minutes or up to 24 hours.
Once ready to cook, heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Once the oil is warm, add the pork chops and the remaining marinade from the bag to the skillet and cook for 8 minutes on each side.
Tip: Pair this dish with a flavorful side, such as the Fresh Lemon and Herb Tabbouleh Salad (page 123) or Warm French Lentil Salad with Dijon (page 127), for a complete meal.
Reprinted with permission from The Mediterranean Diet Made Easy by Brynn McDowell, Page Street Publishing Co. 2020.