Pan-Seared Pork Blade Chop

Ingredients for Pan-Seared Pork Blade Chop

• 1 1 1/2"-thick pork blade chop (about 1.1kg)

• 1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving

• 4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise

• 120ml olive oil

• 2 tablespoons chopped fresh rosemary, plus sprigs for serving

• Sale kosher, pepe macinato fresco

Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons 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 57°C, 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.

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

Avvertenza

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