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.
* 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
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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
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.