Pork chops work wonders for those busy weeknights when we all just need to get supper on the table. I know they sure do for me!
Remember last week when I told you about working with The National Pork Board and Publix to kick-start the Good and Good for You Challenge to promote pork recipes as a great way to get lean protein and enjoy a healthy diet?
Well, this week the cut of pork is one of my very favorites – pork chops.
Simple Skillet Pork Chops are a weeknight staple around my house. Full of flavor, tender, and juicy, they always disappear rather quickly. That’s why I was really drawn to the recipe for Peppered Pork Chops that I was sent from the National Pork Board. It looked like something my family would definitely enjoy.
Wouldn’t these peppered pork chops be delicious with herbed skillet potatoes and a side salad?
- 1 pork tenderloin (1 pound), trimmed
- ¼ teaspoon salt, divided
- ¼ teaspoon + ⅛ teaspoon black pepper, divided
- 2 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- grated zest and 1 tablespoon juice from 1 lemon
- 1 tablespoon fresh parsley
- Cut pork into 12 slices, about 1-inch thick.
- Sprinkle pork on all sides with ⅛ teaspoon of the salt and ¼ teaspoon of the pepper.
- Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat.
- Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1½ minutes on each side. Transfer pork to serving platter and cover to keep warm.
- Add the remaining 1 teaspoon oil to skillet.
- Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
- Add the broth and increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
- Remove the skillet from the heat and stir in the remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, the lemon zest and juice, and the parsley.
- Serve the pork medallions drizzled with the sauce (makes a generous ⅓ cup; about 1½ tablespoons per serving).
And remember, if you are still looking for a great recipe to serve for the Super Bowl Sunday night, why not make things really simple for yourself? Place your pork chops in your slow cooker on Sunday morning using my Slow Cooker BBQ Pork Chops recipe and they’ll be ready just in time for the big game! They’ll be a hit! I promise!
Be sure to check out all of the other recipes featuring pork during the Good and Good for You Challenge.
Disclosure: I am working with the National Pork Board, Publix, and The Motherhood to bring you great recipes using pork and help promote the Good and Good for You Challenge. While I did receive compensation, all opinions are always my own.Pin It