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Instructions
1. Prepare the Pork Chops:
- Season the Pork Chops: Rub the pork chops with salt, black pepper, and lemon zest. Set aside for a few minutes to allow the seasoning to penetrate the meat.
- Cook the Bacon and Aromatics: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced bacon and cook until it becomes crispy, about 3-4 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the skillet.
- Sear the Pork Chops: In the same skillet, increase the heat to medium-high. Add the pork chops and sear them for 4-5 minutes on each side, or until they develop a golden brown crust.
- Add Garlic, Chili Flakes, and Rosemary: Reduce the heat to medium. Add the minced garlic, chili flakes, and rosemary to the skillet, stirring constantly to avoid burning the garlic. Cook for 1-2 minutes, allowing the flavors to meld together.
- Finish Cooking the Pork Chops: Add a bit of vegetable oil if necessary, and continue cooking the pork chops, turning occasionally, until they are cooked through (about 7-10 more minutes depending on thickness). You can check for doneness by using a meat thermometer (internal temperature should reach 145°F or 63°C).
2. Prepare the Roasted Potatoes:
- Boil the Potatoes: In a large saucepan, bring the water to a boil. Add the diced potatoes and cook for about 5 minutes, or until they are just starting to soften but are not fully cooked. Drain the potatoes well.
- Season the Potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, black pepper, and half of the grated parmesan cheese. Mix until the potatoes are well coated.
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Spread the seasoned potatoes evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside. In the last 5 minutes of roasting, sprinkle the remaining parmesan cheese on top of the potatoes for an extra cheesy crunch.
3. Make the Lemon Parsley Sauce:
- Prepare the Sauce: In a small bowl, combine the lemon juice, salt, and black pepper. Whisk together until the salt dissolves and the sauce is smooth.
4. Serve:
- Assemble the Dish: Once the pork chops are cooked, place them on a serving platter. Drizzle the lemon parsley sauce over the top of the pork chops for a refreshing citrus kick.
- Serve with Potatoes: Arrange the crispy roasted potatoes on the side, and garnish with chopped parsley for a burst of color and freshness.
Tips and Variations:
- For Extra Flavor: If you like a stronger garlic flavor, you can add a couple of crushed garlic cloves to the pork chop cooking pan in the final minutes.
- Herb Substitutes: If you don’t have fresh rosemary, you can use dried rosemary or thyme as a substitute for a different, but equally delicious, flavor.
- Potato Variations: If you prefer softer potatoes, you can parboil them longer or mash them after roasting.
- Adding Heat: Adjust the chili flakes based on your spice preference. You can also add some fresh sliced jalapeños for an added kick.
Conclusion:
This recipe for Delicious Pork Chops with Lemon Parsley Sauce and Roasted Potatoes delivers a well-rounded, flavorful meal that is perfect for family gatherings or a special dinner. The juicy, tender pork chops are packed with savory flavors, the roasted potatoes are crispy and cheesy, and the bright lemon sauce brings a refreshing contrast. Whether for a casual weeknight or a weekend celebration, this dish will surely become a favorite at your table!
