Pork Chops with Thyme, Lemon and Parsley
List of Ingredients
1 handful of thyme
salt and freshley ground black pepper
1 clove of garlic
zest and juice of 1 lemon
1 table spoon of olive oil
4 pork chops
1 tablespoon pestoRecipe
Using a pestle and morter pound the thyme with 1 teaspoon of salt. When pulped add the garlic 1 teaspoon of black pepper and pound again. Stir in the lemon juice and zest and the olive oil. Smear the mixture over the chops and leave for at least 10 minutes.
Place the pork chops on a very hot griddle or in a hot frying pan. Try to get each side nicely charred and golden. But take care not to let them burn. They take about 8 minutes to cook at a medium high heat. Do not over cook, this will make the meat dry. Rest the chops for a few minutes then spoon the pesto over them.
Serve with mixed salad and mashed or jacket potatoes rubbed in olive oil and rolled in sea salt and baked.
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