Well, we made it. It’s finally spring break and some warm, southern weather has arrived especially for the occasion.
I promise it was 30 degrees here just about a day or two ago. I’m just thankful we’re not seeing anymore of the white stuff like I’ve heard on the news and seen from some friends on instagram.
I’ve been reading a lot lately and still have 2 or 3 books going at one time. I’ve got to pick one and just wrap it up already.
Speaking of books on the night stand, have y’all read this?
We just discussed this recently at a book club I hosted and it was such an interesting conversation. Okay, you’ve got to kind of go with the whole time travel premise and then you’ll love it. I’ve not got to pick up another of Mr. Greer’s other books (but not before I finish the two I’m reading simultaneously).
So from books to pork chops, I’ve got a neat little recipe for you.
Rather, it’s a technique and you’ll just need to have your meat thermometer handy and then you’ll be ready to take this on.
The gremolata is three ingredients: parsley, garlic and lemon zest.
Here’s a close up of the gremolata, which added a fresh, bright taste to the finished pork chop.
If the green stuff frightens your children, simply leave it off their plate. My littles had theirs sans gremolata. Big surprise.
Thanks for stopping by and I hope the sun is shining bright in your little corner of the world today.
Pan to Oven Pork Chops with Gremolata
4 center cut pork chops, bone-in
freshly ground black pepper
1 cup dry white wine
3/4 cup flat leaf parsley, chopped
1 large garlic clove, minced
zest of 1 medium lemon
Preheat the oven to 425 degrees. Season the pork chops liberally with salt and black pepper. Heat a 12-inch skillet over medium-high heat. Add 2 tbsp of olive oil and when oil is hot, add seasoned pork chops (2 at a time) and sear on both sides for 1-2 minutes per side. Remove to a platter and sear the remaining 2 pork chops. Add the last 2 pork chops to the platter and cover with foil.
Add the white wine to the skillet, reducing heat to low and using a wooden spoon to loosen up any brown bits. Reduce the wine by half.
Return all 4 chops to the pan and place the pan into the oven. Cook until the chops reach an internal temperature of 145 degrees (which will depend on the thickness of your chops).
Remove the skillet from oven and add a squeeze of fresh lemon to the chops while still in the pan. To plate, add one chop to each dinner plate and drizzle juices evenly over all four chops. Serve with gremolata.
To prepare gremolata:
In a small bowl, stir the chopped parsley (leaves only), minced garlic and lemon zest until blended.