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1 garlic clove, minced |
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1 lemon, zested |
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2 tablespoons chopped fresh flat-leaf parsley |
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½ teaspoon coarse salt, plus more for seasoning |
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¼ teaspoon freshly ground black pepper, plus more for seasoning |
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2 tablespoons olive oil |
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4 bone-in pork chops (about 8 ounces each) |
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½ cup water |
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| In a small bowl, combine garlic, lemon zest, parsley, ½ teaspoon salt, and ¼ teaspoon ground pepper; set aside. |
| In a large skillet, heat olive oil over high heat. Season chops on both sides with salt and pepper. Place chops in skillet and cook 2 to 3 minutes per side, until browned. |
| Add ½ cup water to skillet then bring to a boil. Reduce heat to medium-low. Cover skillet and gently simmer chops for 8 to 10 minutes, until cooked through. |
| Transfer chops to serving plates then drizzle with some of the pan juices and sprinkle with garlic-lemon-parsley mixture. |
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