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Title: Herb-Marinated Pork Chops
Categories: Pork, Vegetables, Citrus, Herbs
Yield: 4 servings

1/2 c Extra-virgin olive oil
1/4 c Chopped, pitted green
- olives
2 tb Minced shallot
2 tb Lemon juice
2 tb Chopped parsley leaves
1/2 ts Minced garlic
1/2 ts Dried oregano
3 Thyme sprigs
S alt and pepper
4 (5 oz ea) boneless pork loin
- chops; pounded very thin
- (no thicker than 1/4")

In a large shallow dish, combine all but 1 tablespoon of
the oil with the olives, shallot, lemon juice, parsley,
garlic, oregano and thyme sprigs. Season with salt and
pepper and mix well.

In a 12" nonstick skillet, heat the remaining 1
tablespoon oil over medium-high. Season the pork chops
all over with salt and pepper and add 2 pieces to the
skillet. Cook until golden underneath, about 2 minutes,
then flip and cook until golden on the second side and
cooked through, 1 1/2 to 2 minutes longer. Transfer to
the marinade and turn to coat. Repeat with the remaining
2 pork chops.

Let the chops marinate, turning and basting
occasionally, for 15 to 30 minutes. Serve right away,
warm or at room temperature, or refrigerate and enjoy
chilled within 3 days.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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