This crunchy, bright gremolata is absolutely DELISH on juicy pork rib chops. Your tail will be waggin'!!
(serves 4)
4 12 oz. bone-in pork rib chops, cut 1&1/2'" thick
Kosher salt and freshly* ground pepper
1 T. canola oil
1/2 cup finely chopped flat-leaf* parsley
1/4 cup roasted salted sunflower seeds
1 garlic clove, finely grated
1 lemon, zested and cut into wedges for serving
Heat a large cast-iron skillet over med.-high heat. Season the pork chops all over with S&P. Add the oil to the skillet and swirl to coat. Add the pork chops and cook, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135. Transfer to a plate and let rest for 5 min. Meanwhile, in a med. bowl, mix the parsley with the sunflower seeds, garlic, and lemon zest. Season with S&P. Serve the pork chops with lemon wedges and the gremolata.
"Life is about change. It's never too late to start living."
Have FUN today, enjoy the SUN/SON, and Go Hawks, Trojans, and Cougs!! As you can see, I have divided loyalties.
Love,
MM
No comments:
Post a Comment