SEARED BONE-IN PORK CHOP

With cabbage, peas and chimichurri.

SEARED BONE-IN PORK CHOP

Mouthwatering pork chops full of flavor will make this a go-to recipe for years to come.

* 2 servings

Pork Chop

INGREDIENTS

  • 2 10-12 oz. (average) bone-in pork chops
  • 1 tsp. kosher salt
  • 2 tbsp. olive oil (heart healthy omega-3s)
  • 2 tbsp. butter
  • 4 cloves garlic
  • 2 sprigs fresh thyme

INSTRUCTIONS

  1. Salt both sides of pork with half a teaspoon of salt on each side and set aside.
  2. Place a large cast-iron skillet over high heat. Let the skillet get hot to almost smoking. (Test the heat of the skillet by placing a small amount of butter in the skillet. If the butter pops and immediately melts, it’s ready.)
  3. Add olive oil, then add pork chops. Let sear on high heat until completely golden brown and cooked evenly, 2-3 minutes.
  4. Flip the chops and turn down to medium, searing for 1 minute on the other side.
  5. Add butter, garlic and thyme, then baste the pork by tilting skillet on one side, gently pouring the butter over the top of the chops with a spoon.
  6. Turn heat down to medium-low and let cook for 10 minutes.
  7. Remove from skillet, place on plate, and let rest 10 minutes before cutting.

Charred Cabbage

INGREDIENTS

  • 3 cups shredded or chopped cabbage
  • 1 sprig rosemary
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil (heart healthy omega-3s)
  • ¼ tsp. salt

INSTRUCTIONS

  1. Combine all ingredients in the same skillet the pork chops were cooked in and raise heat to high. Cook, stirring, for 12-15 minutes or until lightly golden.

Chimichurri Sauce

INGREDIENTS

  • 1 cup chopped onion
  • 4 cloves garlic
  • ¼ cup red wine vinegar
  • 1 tsp. kosher salt (or lite salt/salt substitute)
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • ¾ cup olive oil

INSTRUCTIONS

  1. Place all ingredients in food processor and pulse until mostly smooth.
  2. Pour over pork chops to taste.

Braised Lady Peas

INGREDIENTS

  • 2 cups lady peas or lima beans, fresh or frozen
  • 1 tbsp. olive oil 
  • 2 cups low sodium chicken stock (consider unsalted chicken stock to reduce sodium)
  • ½ tsp. kosher salt

INSTRUCTIONS

Place peas or beans in a medium saucepan with remaining ingredients. Bring to a boil, uncovered, then reduce heat to low and simmer 10 minutes. Drain and set aside.