I think this recipe should be named Gremolata with Pork Chops.
Seriously, how doubly good is anything with gremolata?! It’s the reason you’re cooking this.
Easy weekday dish, bistro quality and served with a green salad and maybe some boiled, seasoned baby potatoes with parsley and butter and you definitely don’t have to wash up!
2 pork chops
Salt and freshly ground pepper
1 tbsp olive oil
2 cloves of garlic, skins on, squashed flat
175ml white wine
For the gremolata
2 tbsp finely chopped parsley
1 clove garlic finely chopped
½ lemon, zest only
- Season the pork chops with the salt and pepper. Heat the butter and oil together in a pan until frothing and then add the flattened garlic and the pork chops.
- Fry for 2 – 3 minutes until browned and then turn over and 2 – 3 for the other side until it is also browned; lower the heat and continue cooking for 3 – 4 minutes until cooked through. Transfer the chops to a warm plate aside.
- Pour the wine in the pan to deglaze, scrapping off the residue from the bottom of the pan. Bubble over a high heat for 4 – 5 minutes until the liquid has reduced by two-thirds.
- For the (amazing) gremolata, mix together the parsley, garlic and lemon zest in a small bowl.
- To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata.