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Pork Chops with Lemon & Thyme

Apparently it was The Weekend of Pork chez us; I had some leftover arugula, mozzarella and tomatoes from Saturday night’s dinner, and so loved how the combo worked with the Milanese that I decided to test out another pork recipe on Sunday.

PORK CHOPS WITH LEMON AND THYME (serves 2)

What you need:

2 boneless pork chops, lightly pounded if necessary (they should be about 1″ thick each)

1/2 cup breadcrumbs

1/4 cup freshly grated parmesan cheese

2 tbsp lemon zest

1 tbsp thyme leaves, chopped

Salt & pepper

Olive oil

What you do:

1. In a bowl, combine breadcrumbs, parmesan, lemon zest, and thyme.

2. Season chops with salt & pepper and dredge in the breadcrumb mixture (P.S. the one pictured above is a liiiiittle thick; I should have pounded it a touch more).

3. In a hot skillet with olive oil, cook chops about 3-4 minutes on each side (or until cooked through).

Serve on a bed of Arugula, Tomato & Mozzarella salad.

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