Herb-Marinated Pork Chops
Perfect for low-fuss weeknight meals, thin, boneless pork chops cook up in no time. To infuse these chops with the maximum amount of flavor, marinate them after cooking rather than before. A short, 15-minute soak in the zesty garlic-and-herb vinaigrette allows them to absorb all of the bright, herbaceous notes — and helps ensure that the meat stays juicy. Serve the versatile chops and sauce with roasted veggies, alongside a simple green salad (no need for a separate dressing) or tucked into rolls for sandwiches. Pork is a great high protein, lean meat. It can be a terrific alternative to chicken breast.
Makes: 4 servings
Time to cook: 40 minutes (15 minutes prep, 25 minutes cook)
Ingredients
· ½ cup extra-virgin olive oil
· ¼ cup chopped pitted green olives
· 2 tablespoons minced shallot
· 2 tablespoons lemon juice
· 2 tablespoons chopped parsley leaves
· ½ teaspoon minced garlic
· ½ teaspoon dried oregano
· 3 thyme sprigs
· Salt and pepper
· 4 (5-ounce) boneless pork loin chops, pounded very thinly (no thicker than ¼ inch)
Cooking Instructions
1. In a large shallow dish, combine all but 1 tablespoon of the oil with the olives, shallot, lemon juice, parsley, garlic, oregano and thyme sprigs. Season with salt and pepper and mix well.
2. In a 12-inch nonstick skillet, heat the remaining 1 tablespoon oil over medium-high. Season the pork chops all over with salt and pepper and add 2 pieces to the skillet. Cook until golden underneath, about 2 minutes, then flip and cook until golden on the second side and cooked through, 1½ to 2 minutes longer. Transfer to the marinade and turn to coat. Repeat with the remaining 2 pork chops.
3. Let the chops marinate, turning and basting occasionally, for 15 to 30 minutes. Serve right away, warm or at room temperature, or refrigerate and enjoy chilled within 3 days.
Nutrition per serving
467 calories; 39 grams fat; 8 grams saturated fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 28 grams protein; 1 gram fiber; 1 gram sugar; 451 milligrams sodium
Recipe by Kay Chan, NY Times Cooking
