Pork Chops and Lemon Vinaigerette
bone-in porkchops, 1" thick
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
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.
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.
Serve pork chops with side of fresh arugula and drizzle sauce over pork chops and greens. Top with sprinkle of sea salt.