BLADE PORK CHOPS RECIPES

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PAN-SEARED PORK BLADE CHOP RECIPE | BON APPÉTIT



Pan-Seared Pork Blade Chop Recipe | Bon Appétit image

Starting the pork blade chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

Provided by Dawn Perry

Yield 4 Servings

Number Of Ingredients 6

1 1½”-thick pork blade chop (about 2½ lb.)
1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
4 cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise
½ cup olive oil
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Kosher salt and freshly ground black pepper

Steps:

  • Combine pork, lemon slices, chopped garlic, oil, and 2 Tbsp. chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
  • Let pork sit at room temperature 30 minutes before cooking.
  • Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
  • Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
  • Pork can be marinated 1 day ahead. Keep chilled.

PAN-SEARED PORK BLADE CHOP RECIPE | BON APPÉTIT



Pan-Seared Pork Blade Chop Recipe | Bon Appétit image

Starting the pork blade chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

Provided by Dawn Perry

Yield 4 Servings

Number Of Ingredients 6

1 1½”-thick pork blade chop (about 2½ lb.)
1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
4 cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise
½ cup olive oil
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Kosher salt and freshly ground black pepper

Steps:

  • Combine pork, lemon slices, chopped garlic, oil, and 2 Tbsp. chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
  • Let pork sit at room temperature 30 minutes before cooking.
  • Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
  • Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
  • Pork can be marinated 1 day ahead. Keep chilled.

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