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Recipes
January 2014

Pan-Seared Pork Blade Chop

By Dawn PerryPhotography by Ditte Isager

3.3

(37)

Image may contain Food Steak and Roast

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

Recipe information

  • Yield

    4 Servings

Ingredients

1

1½”-thick pork blade chop (about 2½ lb.)

1

lemon, thinly sliced, seeds removed, plus lemon wedges for serving

4

cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise

½

cup olive oil

2

tablespoons chopped fresh rosemary, plus sprigs for serving

Kosher salt and freshly ground black pepper

Need to make a substitution?

Preparation

  1. Instructions

    Step 1

    Combine pork, lemon slices, chopped garlic, oil, and 2 Tbsp. chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.

    Step 2

    Let pork sit at room temperature 30 minutes before cooking.

    Step 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°, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.

    Step 4

    Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.

  2. DO AHEAD:

    Step 5

    Pork can be marinated 1 day ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 690 Fat (g) 51 Saturated Fat (g) 12 Cholesterol (mg) 180 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 55 Sodium (mg) 310
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