You don’t need the summertime sun to enjoy grilled Hawaiian-style pork chops, though it certainly does help. However, if the less than cooperative weather is keeping you indoors, or you are saving your sweet tooth for dessert, then bone-in pork chops cooked up in your skillet, basted generously with ghee and decorated with garlic and parsley, is a very wise choice indeed.
Forget the notion that pork chops should be dusted with flour before gently being placed into the sizzling oil of your favorite frying pan – you may have eaten and cooked that way in a past life, but no longer! They absolutely do not need to be drenched in a coat of white, though they do benefit from some select herbs and spices, we adore the combination of garlic, oregano and basil. The key to frying pork chops is to not overcook them, as this will only dry them out. And if you ever have the chance to finish off the pork chops in a preheated oven, take it, your taste buds will thank you.
Add a little squeeze of lemon just before serving these mouthwatering chops and definitely make sure to prepare an amazing side dish of asparagus and tomato with gremolata to sit merrily alongside the main dish. If you would prefer something along creamier lines, then celeriac mash is the definitely the way to go – a forkful of sliced garlicky pork, a forkful of mash… keep repeating until your plate is clean.
Garlic And Parsley Pork Chops Recipe
Protein: 40g / %
Carbs: 1g / %
Fat: 44g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 pork chops, bone-in
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 tbsp. fresh parsley, chopped + more for garnish
- 4 tbsp. olive oil
- 1/4 cup ghee
- Sea salt and freshly ground black pepper
- In a bowl combine the garlic, parsley, oregano, basil and half of the olive oil.
- Season the pork chops to taste, and rub with the garlic-parsley mixture.
- Heat the remaining olive oil in a skillet over medium-high heat.
- Brown the pork chops 3 to 4 minutes per side.
- Add the ghee to the pan and continue cooking, basting with the melting ghee for another 2 to 3 minutes per side, or until cooked through.
- Serve topped with fresh parsley.