Pan Seared Pork Chops

Pan Seared Pork Chops

Pan Seared Pork Chops
Serve with parsley new potatoes, lemony sugar snap peas- I spend most days cooking up different grains, meats, and vegetables in interesting ways, but it takes a simple meal like this to remind me that sometimes simplicity is best. This is easy to whip up on a busy weekday, but elegant enough to make for company on a spring evening. Make sure to buy the best quality chops you can afford.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2pound small red potatoes
    • Sea salt and ground black pepper, season to taste
    • 1teaspoon balsamic vinegar
    • 2tablespoon olive oil, divided
    • 1/4cup fresh parsley, chopped
    • 4 1/4 (4-6 ounce) bone-in pork chops
    • 1pound sugar snap peas, washed and end trimmed
    • 1tablespoon butter
    • 1/2teaspoon grated lemon rind
    • 1tablespoon fresh lemon juice*
    Instructions
    1. Place potatoes in a saucepan, cover with water. Bring to a boil, reduce heat and simmer for 20 minutes or until fork-tender (do not overcook, as they will be mushy). Drain well. Cut potatoes in half and place in a large bowl. Sprinkle with ¼ teaspoon of salt, balsamic vinegar, ½-1 tablespoon olive oil, and parsley. Toss to combine, cover to keep warm and set aside until ready to serve.
    2. While the potatoes cook, prepare pork chops. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon black pepper. Add pork chops to skillet; brown on each side for 2 minutes. Reduce heat to medium, cook 4 minutes or until cooked through. Remove pork chops to a plate, cover and keep warm until ready to serve.
    3. To prepare the snap peas: steam snap peas in a steam basket over a saucepan filled with 1 cup water. Bring to a boil and steam snap peas for 3-4 minutes until bright green and tender, but still crisp. Transfer to a serving bowl. Toss with butter, lemon rind, lemon juice and season with salt and pepper, to taste.
    Recipe Notes

    Radishes are in season in the spring and I love to incorporate them in a simple butter that goes beautifully with this recipe (see the Featured Recipe this week for the recipe) . Add a small pat of radish butter to the warm pork chops prior to eating. Really yummy!

    The parsley potatoes are also really good tossed with butter rather than olive oil. Feel free to make them this way if you prefer a traditional parsley potato side dish.

    You can substitute many spring vegetables for the snap peas. Asparagus, Brussels sprouts, baby carrots, string beans, fava beans or broccoli would all lend themselves well to the lemon-butter coating.

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