Pan Seared Center Cut Pork Chop with lemon

Today was cold and grey day and felt like snow but it didn't…..thank goodness!!!  So, I decided this was a good day to have the oven on and made this Pork Chop for lunch, I served it with Broccoli Rabe and White Rice…..a real nice treat.  It is very easy, remember it's all about taste.

Pork Chop:

1 center cut pork chop

juice of one lemon, plus the zest

Parsley, about half handful

micro greens, you can find these in the vegetable section of your supermarket

salt & pepper

olive oil

1 garlic clove, sliced thin

To marinate, put about small amount of olive oil in a non reactive dish, add the pepper, juice of one lemon and parsley and mix, then rub this all over the pork chop.  Place in the refrigerator for about one hour.  Do not add salt when marinating.

To cook the pork chop:

Preheat oven to 190 C / 375 F. After one hour remove the pork chops from the refrigerator and let it come to room temperature.  After it has come to room temperature, sprinkle with salt to taste.

In a heavy bottom pan, place a small amount of oil just to cover the bottom of the pan, and add the pork chop, cook 4 -5 minutes till browned.  Once browned, turn over and place into the oven for about 6 minutes.  When done, remove from the oven and cover with foil to let it rest.  Now you can cook the broccoli rabe.  

Broccoli Rabe:

Clean the broccoli rabe and trim if needed, wash and let drain.  In a stock pot bring water to a boil and add  salt and broccoli rabe and let it cook for just about a minute.  Drain and let sit. In a sauté pan add about a tablespoon of olive oil, add the sliced garlic and cook.  Do not over cook the garlic, once it is brown you can remove it from the pan or leave it in.   Add the broccoli rabe and put cover on the pan.  Stir the broccoli rabe in the pan and add salt and pepper to taste.  It does not take too long to cook, just a minute or so….then turn off the gas.

You are ready to plate.  Put some broccoli rabe on  a plate, place the pork chop on top and drizzle with some nice extra virgin olive oil, then place some micro greens on top and the zest of one lemon.

I served this with white rice