Pan-Seared Pork Blade Chop
A succulent pork blade chop marinated in olive oil, fresh rosemary, garlic, and lemon, then pan-seared to perfection. This impressive main dish yields tender, flavorful meat that's perfect for a special dinner.
Ingredients
- •1 piece pork blade chop
- •1 whole lemon
- •4 cloves garlic
- •½ cup olive oil
- •2 tablespoons fresh rosemary
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
480 min
- 2.
Let pork sit at room temperature 30 minutes before cooking.
30 min
- 3.
Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20-25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
25 min
- 4.
Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
5 min
- 5.
DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.
