top of page

Pan-Seared Pork Blade Chop

['1 1 1/2"-thick pork blade chop (about 2 1/2 pounds)', '1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving', '4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise', '1/2 cup olive oil', '2 tablespoons chopped fresh rosemary, plus sprigs for serving', 'Kosher salt', 'freshly ground pepper']

Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
Let pork sit at room temperature 30 minutes before cooking.
Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page