- 4 pork chops, bone in
- 1-2 fresh cloves garlic, minced
- Salt
- Pepper
- 4 teaspoons seasoned bread crumbs, divided
- Granulated onion (onion salt could be substituted but temper other salt)
- Olive oil
- Butter (optional)
- Cilantro Sauce
- ½ cup extra virgin olive oil
- 4 tablespoons finely chopped fresh cilantro
- 2-3 large, fresh cloves garlic, minced
- ¼ teaspoon seasoned rice wine vinegar
- ½ teaspoon crushed red pepper flakes
- 2½ teaspoons honey
- 6 tablespoons fresh squeezed lime juice
- ½ teaspoon salt
INSTRUCTIONS:
- In a small bowl, mix all ingredients for Cilantro Sauce together with a whisk or process all ingredients together with a small food processor. Set aside.
- Lay pork chops on a large cutting board or flat surface. Dab pork chops with a paper towel to draw out any surface moisture.
- Sprinkle 1 side of pork chops generously with salt and a little pepper. Sprinkle a little granulated onion or onion salt over each chop. Rub a little of the minced garlic cloves into the chops with the back of a spoon. Add approximately ½ teaspoon bread crumbs and ½ tablespoon olive oil to each pork chop and spread crumbs around with the back of a spoon. Flip chops over and repeat with other side, starting with salt & pepper.
- Heat a large nonstick skillet over medium-high heat. Add a few turns of olive oil and a pat of butter (if using) to pan. Add pork chops to skillet and cook for 3-4 minutes on first side and 2-3 minutes on second side, or until chops are golden brown.
- Remove pork chops from skillet and serve with cilantro sauce.
Source: The Kitchen Snob
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