I originally made this last summer for my father and I. My mother and brother weren’t home and we were starving. I saw what we had in the freezer were thick pork chops and in the fridge were lemons and fresh parsley.
If you ask my father, he will rave over that time it was just the two of us. I marinaded, he grilled, and we devoured. This recipe is so simple, so easy, and so delicious. The pork chops were so juicy and flavorful, we didn’t want to stop eating after our plates were empty.
I’m betting you’ll feel the same way.
Prep Time: 1 hour, or up to overnight
Cook Time: 10-15 minutes
Serves: 4-5 people
- 4-6 thick pork chops
- 1/4 c. lemon juice
- 3 Tbsp. chopped, fresh parsley
- 1/2 tsp. of coarse salt
- 1/2 tsp. of freshly cracked black pepper
- 5 Tbsp. of olive oil
In a large resealable bag, combine all the ingredients and set aside for one hour, or even overnight in the refrigerator. Turn the bag frequently to distribute the marinade.
Preheat an outdoor grill or a large cast iron skillet. Lightly oil the grill or skillet and cook the pork chops for about 5-7 minutes on each side, letting a nice crust form.
Place the pork chops on a cutting board or plate, loosely cover with tin foil, and allow them to rest for about five minutes. This will allow the juices to flow through the meat.
Serve with a carb and veggie side. For tonight’s dinner I served it with brown rice and string beans with shallots and butter.