Tonight's Dinner: Herb-Marinated Pork Chops ala Barefoot Contessa

Filed in Gather Food Essential by on November 24, 2008 0 Comments

This was tonight's dinner – an adaptation of a recipe from the latest Barefoot Contessa book – Back to Basics. She marinated a whole tenderloin, I used the marinade on 3 chops.

This was so easy and delicious. I marinated the pork chops earlier in the day, made some rice and roasted some green beans (haricot vert to be precise). I cooked the chops in a pan on MED-HIGH heat and they were just wonderful.

Enjoy!

                     *  Exported from  MasterCook  *

                        Herb-Marinated Pork Chops

Recipe By     : adapted from Barefoot Contessa Back to Basics by Ina Garten
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Meat

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
                        Marinade:
                        zest of 1 lemon
                        juice of 2 lemons
     1/4  cup           olive oil
   3      cloves        garlic — minced
   1      tb            fresh rosemary — chopped
   2      ts            fresh thyme — chopped
   1      ts            dijon mustard
                        kosher salt
                        Pork:
   3                    pork loin chops

For marinade: In a measuring cup, add the marinade ingredients and whisk to combine. Put the marinade in a ziptop bag and add the chops. Move them around a bit and then seal. Place in refrigerator for 3 hours or more (up to 24 hours).

When ready to cook, remove from marinade. Dry off a bit. Preheat a cast iron grill pan (or just any grill pan) over MED-HIGH heat. Add chops and cook until browned on both sides, and just a bit juicy still inside, about 6 minutes per side.

Serve with rice pilaf and roasted green beans.

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NOTES : Risa's notes:

Original recipe makes enough marinade for 6 servings (1-3 lb pork tenderloin). If making this amount, then use 4-6 lemons, 1/2 cup olive oil, and double everything else. Also, Ina Garten cooked it on an outdoor grill. Make sure to discard marinade.

RisaG

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