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Lemon- Parsley Pork chops: Date Added: 26 Sep 2011
Listed in: Entrees
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Lemon- Parsley Pork chops

Serves six
2 cloves chopped garlic
1/3 c olive oil
¼ c fresh lemon juice
½ cup fresh chopped Italian parsley ( flat parsley)
6 (5 – 6 ounce) center cut pork chops about ¾ inch thick

½ cup fresh Italian parsley chopped
2 tbsp grated lemon peel
1 tbsp lemon juice

Special equipment: oven-safe skillet and iron skillet works well

Cooking Instructions

1. Combine the garlic, oil, lemon juice, and parsley in a medium size bowl and whisk until combined. Place the pork chops in a glass container (a pie plate or glass lasagna pan will do) pour the marinade over the chops and marinate, covered in the refrigerator for at least four hours or even over night.
2. When you are ready to cook, arrange the rack in the top third of the oven and preheat to 375 degrees.
3. Pat the chops dry. Place an oven safe ( no wooden handle) cast-iron skillet over medium-high heat. Add about 1 tbsp olive oil to the pan. When it gets hot very hot and the oil shimmers add the chops and cook 3 minutes. Flip the chops and transfer the pan to the hot oven and cook 3 minutes more for a 6 ounce chop, 4 minutes for an 8 ounce chop.
4. Remove from oven. Combine the remaining parsley, grated lemon peel, lemon juice and sprinkle on the chops before serving.
1 chop 284 calories 16.4 g fat, 6.1 g saturated fat, 88 mg cholesterol, 1.4 g carbohydrate protein 31.1 g

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