Lemon Parmesan Chops

Sometimes you just need a stay at home date night.  This is the perfect thing for it.  Serve the pork chops with rice pilaf and a salad and you are all set.  Enjoy!

2 Thick Cut Center Boneless Pork Chops
4 Tbsp (1/4 c) Olive Oil - Divided
Juice of One Lemon - Approx. 1 Tbsp
Zest of One Lemon - Approx. 1 tsp
2 Tbsp White Balsamic Vinegar
2 Cloves Garlic - Crushed
1 Tbsp Fresh Chopped Thyme
1/4 c Finely Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper
1 Tbsp Fresh Chopped Flat Leaf Parsley

In a zip lock bag combine 3 Tbsp olive oil, lemon juice and zest, white balsamic vinegar, crushed garlic, chopped thyme, a good pinch of salt and a few grinds of black pepper.  Add the pork chops.  Massage the lemon balsamic marinade into the pork chops making sure they are completely coated.  Refrigerate for at least 2 hours, flipping the bag half way through.

Pre-heat the broiler to med-high heat.  Remove the pork chops from the refrigerator and let them come to room temperate for about 15 minutes. 

In a large cast iron skillet, or stainless steal skillet heat the remaining 1 Tbsp olive oil over medium heat.  Once the olive oil is hot add the pork chops to the skillet, reserving the marinade.  Let the chops cook for 5 - 7 minutes.  Flip the chops and spoon about 1 Tbsp of the reserved marinade over each of the chops.  Let the pork chops cook for another 4 - 5 minutes.

Top the pork chops with the parmesan cheese.  Place the pork chops under the broiler for 2 - 3 minutes or until the parmesan cheese is bubbly and slightly golden brown.  Remove from the broiler and sprinkle with the chopped parsley and serve.


Serves 2

Double date night?  Just double the recipe and you are good to go!