Juicy Pan-Seared Pork Chops With Citrus Dressing
- Ready In:
- 21mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 pork chops, 1/2-inch thick bone-in
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 1 teaspoon sugar, divided
- 2 tablespoons olive oil, plus 1/4 cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 1⁄2 bunch cilantro leaf, with tender stems chopped
directions
- Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ teaspoons sugar.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).
- Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ teaspoons sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.
- Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.