David Cicconi
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

To jazz up his juicy pork chops, Food & Wine’s Justin Chapple tops them with a crunchy, bright gremolata made with a quick mix of sunflower seeds, parsley, garlic and lemon. Slideshow: More Pork Recipes

How to Make It

Step 1    

Heat a large cast-iron skillet. Season the pork chops all over with salt and 
pepper. Add the oil to the skillet and swirl to coat. Add the pork chops and cook over moderately high heat, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135°, 12 to 14 minutes. Transfer to a plate and let rest for 
5 minutes.

Step 2    

Meanwhile, in a medium bowl, mix 
the parsley with the sunflower seeds, garlic and lemon zest. Season the gremolata with salt and pepper. Serve 
the pork chops with lemon wedges and the gremolata.

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