Pork Chops with Warm Lemon Vinaigrette
Ingredients
- 4 pork chops bone-in, 1-inch thick
- salt kosher
- pepper freshly ground
- olive oil extra virgin
- 1 clove garlic minced
- 4 sprigs thyme fresh
- 1 lemon cut into 1/4-inch wheels
- 2 tbsp unsalted butter cut in half
- 2 cups baby arugula
Instructions
- Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season with salt and pepper on all sides. Add 1 tbsp olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops.
- In the same pan, reduce heat to medium heat. Add 1 tbsp olive oil, garlic, thyme, lemon wheels and 1/2 tsp salt. Sauté for 3 to 4 minutes until garlic is softened and lemons begin to brown. Add cold butter and allow to melt slowly to create a sauce.
- Serve pork chops with side of fresh arugula and drizzle sauce over pork chops and greens. Top with sprinkle of sea salt.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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