1 lemon, zested
2 tbsp fresh parsley, chopped
1 garlic clove, minced
Coarse salt and fresh ground pepper
2 tbsp olive oil
4 bone-in pork chops (about 8 ounces each)
Heat the olive oil in a large frying pan over high heat. Season both sides of the pork chops with salt and pepper and place in the hot pan. Brown the pork for 2-3 minutes on each side. Add a 1/2 cup of water to the skillet, cover and turn down to low to let the pork chops simmer until finished cooking, about 8-10 minutes.
While the pork is simmering, zest the lemon using a rasp or peel the zest with a vegetable peeler and finely mince (avoid the bitter white pith). Add to a small bowl along with the finely chopped parsley, minced garlic and 1/2 tsp of coarse salt and 1/4 tsp of fresh ground pepper.
Serve the pork chops drizzled with a bit of pan juices and the lemon-parsley mixture sprinkled over top.
