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Pork Chops with Warm Lemon Vinaigrette

By Jason Fung, MD

Pork Chops with Warm Lemon Vinaigrette

This pork has got mad flavor chops. Recipe from Delish
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinners + Mains
Cuisine American
Servings 4
Calories 270 kcal

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

Nutrition Facts
Pork Chops with Warm Lemon Vinaigrette
Amount per Serving
Calories
270
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
105
mg
35
%
Sodium
 
69
mg
3
%
Potassium
 
574
mg
16
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
30
g
60
%
Vitamin A
 
460
IU
9
%
Vitamin C
 
18
mg
22
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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