Pork chops with gremolata


Preparation time
less than 30 mins
Cooking time
less than 10 mins


By Nigel Slater
From A Taste of My Life


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


  1. 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.
  2. 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.
  3. For the gremolata, mix together the parsley, garlic and lemon zest in a small bowl.
  4. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata.
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