Preparation time
less than 30 mins
less than 30 mins
Cooking time
less than 10 mins
less than 10 mins
Serves
2
2
Ingredients
For the pork chops
- 2 pork chops
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp olive oil
- 2 cloves garlic, skins on, squashed flat
- 175ml/6fl oz white wine
For the gremolata
- 2 tbsp finely chopped fresh parsley
- 1 clove garlic, finely chopped
- ½ lemon, zest only
Method
- For the pork chops, season the pork chops with salt and freshly ground black pepper. Heat the butter and oil together in a frying pan until frothing, then add the flattened garlic and seasoned pork chops. Fry for 2-3 minutes, or until browned, then turn the chops over and fry for a further 2-3 minutes. Lower the heat and continue cooking for 3-4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate.
- Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4-5 minutes, or until the liquid has reduced by two-thirds.
- For the gremolata, mix together the parsley, garlic and lemon zest in a small bowl.
- To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata.