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Author Notes: My parents are very picky so it's really daunting to cook for them. My mom came to visit and I prepared these simple pork chops and she declared them juicy and more flavorful than those made by my dad. I cook by the seat of my pants and don't measure anything, so no measurements are given for the herbs and spices. Five cloves of garlic may be too much for four chops, so please be sure to adjust to your taste. —oneeyedernie
- 4 thinly sliced boneless pork chops
- 1/2 cup balsamic vinegar
- 5 garlic cloves, peeled
- 2 tablespoons olive oil, separated
- 1/2 fresh lemon, reamed
- dried oregano
- parsley, chopped
- Trim fat off the pork chops, place them in a bowl, pour balsamic vinegar over them and set them aside.
- In a mortar, add 1 Tb olive oil, salt, garlic cloves, and lemon juice and mash into a paste. You can accomplish the same thing with a rasp or a large knife, grating the garlic into a paste and then mixing in the oil, lemon juice and salt.
- Rub the garlic paste all over the pork chops and then sprinkle them liberally with cumin, parsley and oregano on both sides. Place pork chops in the fridge and let them marinate for 20 minutes to an hour.
- Using a paper towel, smear a large cast iron pan with the rest of the olive oil. Heat the pan on medium high before the oil begins to smoke and sear the pork chops on one side for about 4 minutes. Then sear them on the other side for 2 minutes or so. Discard the marinade and serve.