Pork chops are a rarity in our house, but I think we can make an exception for this delicious recipe from Antoni Porowski's Antoni in the Kitchen book.
Ingredients:
4 (8 to 10 oz.) bone-in pork rib chops, 1 1⁄2″ thick
3 lemons
1⁄4 cup honey
3 tbsp finely chopped fresh oregano
4 garlic cloves, thinly sliced
2 tbsp extra-virgin olive oil
1 1⁄2 tsp kosher salt
Freshly ground black pepper
Plan Ahead: Pork chops need to marinate for 4 hours, or overnight.
Marinate Pork Chops
FIRST: Score fat along the edges of pork chops (this helps them stay flat as they cook) and place them in a zipper-lock bag. Thinly slice 2 lemons into rounds. Remove and discard seeds. Add slices to the bag with pork chops.
THEN: In a small bowl, whisk together honey, oregano, garlic, 1 tablespoon of oil, 1⁄2 teaspoon of salt, and 2 tablespoons of lukewarm water, and pour onto chops. Press air out of the bag, then tightly seal. Rub outside of the bag to mix marinade, squishing it around the chops to coat. Marinate in the refrigerator for at least 4 hours, or as long as overnight.
Cook Pork Chops
FIRST: Heat oven to 425°F, with rack in middle. Let chops stand at room temperature (still in marinade) for 20 minutes to take the chill off. Remove pork chops from marinade, scraping off any lemon or garlic pieces; discard marinade. Season on all sides with 1 teaspoon of salt.
THEN: Heat a large ovenproof skillet over medium-high heat until hot. Add remaining tbsp of oil to skillet, then add chops. Cook until bottoms are golden, about 5 minutes. Stand chops on fatty sides and brown the fat, for about 3 minutes, then turn chops uncooked-side down.
FINALLY: Place pan in the oven and cook until the internal temperature of chops reads 135°F on an instant-read thermometer, 7 to 9 minutes. Transfer chops to a large plate and let rest for 5 to 10 minutes. Cut remaining lemon into wedges. Sprinkle chops with a generous pinch of pepper and salt. Serve with lemon wedges.
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