Pan-Seared Pork Chop with Gremolata & A Minty Radish and Cucumber Salad
Satisfying and loaded with herbs and lemon zest.
2 Tbsp coconut oil
1-2 thick-cut, bone-in pork chops (patted dry with a paper towel)
salt & pepper
1 tsp fresh ginger, minced
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
3-4 Tbsp extra virgin olive oil
1 Tbsp lemon zest
1 cup cucumber, peeled, thinly sliced, cut in half
1 cup radishes, thinly sliced
1/2 lemon, juiced (or more for extra tang)
Let’s get the veggie prep out of the way first. Combine radishes and cucumbers in a medium-sized bowl. Sprinkle with salt, black pepper, lemon juice, and 1/2 of the parsley and mint. Stir this around and let it marinate while you get the gremolata started.
Add lemon zest, ginger, and the remaining chopped parsley and mint to a small bowl. Add a pinch of salt, black pepper, and 2 Tbsp of olive oil. Mix and put aside.
Season the pork chop(s) generously with salt and pepper. Get your cast iron sizzling hot, add in the coconut oil, and gently lay the pork chop down into the skillet.
Once the pork chop is golden and has a nice crust on one side (about 4 minutes), flip and let it get golden on the other side. Take the pork chop off the heat and let it rest for about 10 minutes.
Give the cucumber and radish salad a good stir. Add in the remaining 2 Tbsp of olive oil. Toss the salad around until the herbs fully coat all of the vegetables.
Use your knife to carve out the bone of the pork chop and then slice the chop against the grain. Top with a spoonful of gremolata and serve with the cucumber and radish salad on the side.
One of the best parts about this two-month program is that I have to force myself to bend my budget and buy high quality meats. We’re talking about pasture-raised poultry, grass-fed lamb and beef and wild-caught fish. Luckily I have two awesome resources right in my neighborhood: The Meat Hook and Greenpoint Fish & Lobster Co. When I actually think about all of the ways that I’m saving money right now (going to restaurants, bars, etc.), it all evens out.
When you think of a pork chop, you usually think of a heavy dish, but when you smother the pork chop in fresh herbs, ginger, and lemon zest and serve it with a crunchy radish, mint, and cuke salad on the side, there’s no turning back.
For anyone curious, a gremolata is usually an Italian condiment made of chopped parsley, lemon zest, and garlic. Since garlic is on my “do not call” list of ingredients , I’m substituting with ginger. TBH, I might even like it better this way!
