top of page

Photo Credit: Atul Khasnis Photography

Pork Chops and Lemon Vinaigerette


  • bone-in porkchops, 1" thick

  • kosher salt

  • Freshly ground black pepper

  • Extra virgin olive oil

  • 1 Garlic clove, minced

  • 4 sprigs fresh thyme

  • 1 lemon, cut into 1/4" wheels

  • 2 tbsp. unsalted butter, cut in half

  • 2 c. baby arugula

  • Flaky sea salt

Cooking Instructions:

  1. Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season with salt and pepper on all sides. Add 1 tbsp olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops.

  2. In the same pan, reduce heat to medium heat. Add 1 tbsp olive oil, garlic, thyme, lemon wheels and 1/2 tsp salt. Sauté for 3 to 4 minutes until garlic is softened and lemons begin to brown. Add cold butter and allow to melt slowly to create a sauce.

  3. Serve pork chops with side of fresh arugula and drizzle sauce over pork chops and greens. Top with sprinkle of sea salt.

No tags yet.
bottom of page