Pan-Seared Pork Blade Chop

By winefoot

Ingredients

• SERVINGS: 4
• 1 1 1/2”-thick pork blade chop (about 2 1/2 lb.)
• 1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
• 4 cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise
• 1/2 cup olive oil
• 2 tablespoons chopped fresh rosemary, plus sprigs for serving
• Kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

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.

Let pork sit at room temperature 30 minutes before cooking.

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.

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

Pork can be marinated 1 day ahead. Keep chilled.