Wednesday, April 29, 2009

Everyday Food. Lemon-Parsley Pork Chops

It's day three of my Everyday Food. Great Food Fast recipe week. I'm featuring recipes that are easy to make everyday and are all in the same cookbook. So far we have had Turkey Meatballs, Cashew Chicken, now it's on to Pork Chops.

I'm always looking for a new way to serve pork chops. I like pork chops - when they're not over cooked.  I prefer pork tenderloin because the meat is easier to cook, and it's never dry. But Don really likes pork chops.  Here's a recipe I found that is easy and has a nice fresh taste. 

As I'm looking at the recipe, I noticed they offered a few suggestions to serve it with. I think I'll try one next time. Either the Buttermilk Mashed Potatoes or Roasted Pear and Sweet Potatoes. 

Or, perhaps I'll make my all time favorite Parmesan-Smashed Potatoes from Ina. 

Yes, I think a little Ina and a little Martha is DEFINITELY a good thing.

Lemon Parsley Pork Chops (photo from
Lemon-Parsley Pork Chops

Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Coarse salt and ground pepper
2 tablespoons olive oil
4 bone-in loin pork chops, (about 8 ounces each)
1. Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes.
 4. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.


Parmesan Smashed Potatoes

3 pounds red new or little white potatoes, unpeeled (or a combination)
1 tablespoon Kosher salt, plus 2 teaspoons
1 1/2 cups half and half
1/4 pound unsalted unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.

2. In a small saucepan, heat the half-and-half and butter.
3. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). 
4. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter. 
5. Spread the potatoes in an oven-proof dish.
6. Sprinkle top with grated Parmesan cheese.
7. Broil in the oven until golden brown.


  1. I think the key to posk chops is to eat them with a sauce or something with robust flavor. Rachel Ray has a recipe that pairs them some with chorizo, I think. I'll take a gander and try to find it.

    We had pork chops last night with the chimichurri sauce. I can't get enough of that stuff!

  2. Thanks for the Rachel Ray tip. I'll check out the recipe. Don would prefer to have his pork chops with gravy. But I suck at making gravy - it never has enough flavor. So I'm always looking for something else!!!

    I know what you mean about the chimichurri sauce. It's addicting!


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