Lemon Rosemary Pork Chops

(#81 in the limited series: cooking/baking in the time of the coronavirus quarantine)

It is a good idea to label what’s in the freezer!!!

This is a lesson I learned today.  We took out some frozen meat, which I thought were pork shoulder pieces.  We were thinking of having pork stew… but when defrosted it turned out to be boneless pork chops!

Now I had to figure out how to cook flavorful pork chops fast… and the texture had to be perfect (not dry or tough!).  So first – pound 8 boneless pork chops… then rub with a spice paste made by pounding or crushing in a mortar with a pestle –

5 garlic cloves
2 tablespoons coarsely chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon crushed black peppercorns
1/3 cup olive oil
1/2 tablespoon fresh lemon juice (or to taste)

Try to leave the spice paste on the pork chops as long as reasonably possible… at least 40 minutes or so.  Then pan fry, about 5 minutes on each side.  Rest 10 minutes before serving with smashed potatoes.

It turned out pretty well, considering it was last minute!

 

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