Pork is one of those meats that’s a little underrated. There’s so much flavour in all the various cuts especially the fattier varieties but of course I like to use the more leaner cuts like the chop or loin. One of the main issues using these cuts is the chance of over cooking or drying them out. My technique of adding some broth when cooking the chops always gets you a juicy succulent result. This is no exception and it’s such an easy recipe to make. The added crust here just creates a brilliant burst of flavour and it’s good for you Paleo-eaters!
2 x 6 oz organic/grass fed pork chops
1/2 cup low sodium organic chicken broth
2 tbsp fresh rosemary – chopped
1 tbsp wholegrain mustard
1 lemon – zested
2 cloves garlic – minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
Mix all marinade ingredients together and toss pork chops to coat. Cover and refrigerate for at least 2 hours up to overnight.
To cook, remove from fridge 1 hour before cooking to let return to room temp.
Preheat oven to 450°F.
Preheat grill (inside or out) on medium high for 2 minutes. Drizzle olive oil in pan and sear chops for 2-3 minutes each side until golden brown. Once seared remove to a foiled oven tray.
Pour 1/4 cup low-sodium chicken broth on to the tray so the liquid surrounds the chops and pop in oven for 7 minutes.
Let rest for 2-3 minutes once removed from oven. This lets the juices redistribute in the meat.
Serving Suggestion: Saute Brussels Sprouts and Green Beans.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.