- 2 lemons
- 1/4 cup minced fresh flat-leaf parsley
- 3 cloves garlic, minced
- 4 (1") center pork chop cutlets
- Salt and freshly ground pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3/4 cup dry white wine
Grate 1 tablespoon zest from lemons 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 heat until shimmering. Add pork and cook, turning once, until seared and cooked to an internal temperature of 143°, about 5 minutes. Transfer to a plate.
Add butter to frying pan over medium-high heat. Add half of zest-parsley mixture and cook, stirring constantly, for 1 minute. Add wine and stir, scraping up browned bits on pan bottom. Cook sauce until reduced by half, about 2 minutes. Stir in reserved lemon juice and season with salt and pepper. Return pork and any accumulated juices to pan and simmer to heat through, 1-2 minutes. Sprinkle with remaining zest-parsley mixture and serve.
Per 1 svg: cal.: 350; total fat: 22g (sat. fat: 11g); sodium: 600mg; total carb.: 3g; dietary fiber: 0g; sugar: 1g; protein: 27g