Ingredients Pork Pork Chops with Sunflower Seed Gremolata 1 Review 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Cicconi Total Time: 30 mins Yield: 4 Ingredients Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick Kosher salt Pepper 1 tablespoon canola oil 1/2 cup finely chopped parsley 1/4 cup roasted salted sunflower seeds 1 garlic clove, finely grated 1 lemon, zested and cut into wedges for serving Directions 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. 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. Rate it Print