lemon - 1 thinly sliced seeds removed, plus wedges for serving
garlic - 4 cloves finely chopped, plus 1 head halved crosswise
olive oil - 1/2 cup
rosemary - 2 Tbsp chopped fresh, plus sprig for serving
salt - Kosher
Instructions
Combine pork, lemon slices, chopped garlic, oil and 2 Tbsp chopped rosemary in a shallow baking dish season with salt and pepper. Cover and chill for at least 8 hours.
Let pork sit at room temperature for 30 minutes before cooking.
Heat a large skillet over medium-high heat. Scrape marinade off pork. Place pork in skillet and immediately reduce heat to medium. Turn about every 5 minutes until browned and instant read thermometer is 135F 20-25 minutes. During last 10 minutes add head of garlic to skillet, cut side down and cook until golden.
Transfer pork to cutting board and let rest 5 minutes before slicing. Serve with lemon wedges, cooked garlic and rosemary sprigs.
Originally Submitted
12/24/2013
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