Someone who is just beginning to cook emailed me and asked, rather shyly, if I have a “real” recipe for pork chops, not just a mention of pork brined in a few ingredients, as in yesterday’s rice timbales post. I replied with this recipe, which produces moist and flavorful chops, as long as they’re not overcooked.
Since the marinade will be tossed out, any olive oil will do; no need to use expensive extra-virgin. Feel free to use bottled lemon juice since it, too, will be thrown out. I’ve always used the broiler here, but I think they’d also be delicious on the grill.
Lemon Garlic Chops
8 boneless pork chops
2/3 cup fresh-squeezed lemon juice
1/2 cup olive oil
1 (4 1/2 oz) jar chopped garlic
2 Tablespoons dried tarragon , crushed
paprika, for sprinkling
For the marinade, in a small bowl combine the lemon juice, olive oil, garlic and tarragon. Place pork chops in a 1-gallon sealable plastic bag; pour marinade over chops and seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
Place chops on a rack in a broiler pan so they are 4 to 5 inches from the heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with a little parpika again. Broil 5 to 6 minutes more or until the chops are done. (And they should be done after 5-6 minutes per side.)
Serves 8
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