- 1 lemon
- 1/4 cup minced fresh flat-leaf parsley
- 3 cloves garlic, minced
- 4 (1") center cut boneless pork loin chops
- Salt and freshly ground pepper
- 3/4 cup chicken broth or dry white wine
Grate zest from lemon and squeeze 2 tablespoons juice. Set juice aside. In a small bowl, add zest, parsley, and garlic. Set aside.
Season pork with salt and pepper. In a large frying pan over medium-high heat, add oil and butter, and heat until shimmering. Add pork and cook, turning once, until seared and cooked to an internal temperature of 143 degrees, about 5 min. Transfer pork to a plate. Add the zest-parsley-garlic mixture and cook, stirring constantly, for 1 min. Add broth and stir, scraping up browned bits on pan bottom. Cook sauce until reduced by half, about 2 minutes.