The crunch of the crust juxtaposed against the super tender and juicy pork interior is too good to be true. The meat has a nice light lemon flavor and boned or deboned is very tasty. We tried the recipe one pork chop bone in and the other not. We just increased the cook time of the bone in chop for an additional minute each side.
Adapted from Mastering the Art of French Cooking by Julia Child and Cooks Country
Marinade Simple (Lemon Juice and Herb Marinate) per pound of pork
- 1 tsp salt
- 1/8 tsp pepper
- 3 T lemon juice
- 3 T olive oil
- 1 bay leaf
- 2 tsp garlic powder
Rub salt and pepper into meat. Mix other ingredients in bowl, add pork to marinate. Turn meat 3 to 4 times during marination period. Before cooking, scrape off marinate. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Let rest for 10 minutes. Add oil to fat in pan and heat over medium-high until just smoking. Return chops to flour and turn to coat. Cook chops until well browned, 3-4 minutes per side.