Ingredients:
For pork chops
- 2 pieces pork chops (center cut), about 1 to 1 1/2 lb (0.5 to 0.75 kg);
- 1 tablespoon safflower oil (for high heat);
- 1 teaspoon honey;
- Sea salt.
For lemon sauce
- Good with pork, chicken or fish
- 3 large lemons.
-
For thickening sauce
- 1 teaspoon cornstarch;
- 1 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For pork chops
- Clean the pork chops and pat dry;
- Pound the pork chops with a meat tenderizer in between 2 pieces of plastic wrap;
- Add salt and marinate overnight;
- Add 1 tablespoon safflower oil in a sauté pan over medium high heat and sear both sides to seal juice in;
- Preheat oven to 400˚F (200˚C), put the whole sauté pan in for 15 minutes;
- Drip the pork chops with honey and place in the broiler for 2 minutes, watch periodically to avoid charing the pork;
For lemon sauce
- Cut a few slices of lemon, set aside for decoration;
- Use a fine handheld grater to grate off the surface of the lemon for zest, rotate as you grate to avoid the white bitter pith;
- Squeeze lemons and mix with zest;
- Place a sauté pan over medium high heat;
- Add the lemon juice and lemon zest mixture;
- Add well stirred thickening sauce when the lemon juice mixture comes to a boil;
- Turn off heat when the sauce comes back to a boil;
- Add lemon slices and pour on top of the pork chops.
- Serve warm.