A home-cooked dinner can be prepared and on the table in 15 minutes, and this pork chop recipe proves it. I had a few pork chops thawing in my fridge from Butcher Box, a grass-fed meat-delivery service, and started dreaming of how I could dress them up. Rosemary and orange seemed comforting in this wintry weather, so I smothered the chops with orange zest and the minced herbs. The results do not disappoint. Be sure to aggressively salt each side of the pork chops, and whatever you do, don't move them around in the pan, so the exterior has a chance to crisp up and caramelize.
- 2 tablespoons ghee or high-heat oil
2 pork chops, patted dry with paper towels
Salt and pepper
1 small stalk rosemary, leaves removed and minced
Zest and juice of 1/2 orange
1 pound fresh spinach, leaves only
- Heat a large skillet over medium-high heat. Melt ghee or oil.
- Liberally salt and pepper the pork chops on both sides. Rub in minced rosemary and orange zest.
- Place pork chops in skillet and cook, undisturbed, for 5 minutes. Flip and cook for 5 more minutes.
- Plate each pork chop.
- Pour orange juice in pan and deglaze, scrapping up the browned bits. Add spinach to pan and cook until spinach wilts, about 1 minute.
- Divide spinach between plates, and pour pan juices on top of spinach. Serve immediately.
- Main Dishes
- North American
- Serves 2