‘Tis the season for chuck roast and root vegetables and hearty soups, but sometimes it’s also nice to have something a little lighter on the table, so here’s a recipe for the days in between the feasts. (Or if you’re in the Southern hemisphere, something to break up the endless stream of recipes written for the completely opposite season).
The seasonings here keep it really simple: lemon, olive oil, cilantro, and a dash of red pepper flakes. There’s no marinating time either, so this would be an ultra-fast recipe for a day when you need food on the table right away. Just grill up the chops, drizzle the vinaigrette right on top, and you’re done.
The separate vinaigrette naturally suggests putting the pork chops over a salad of some variety, but it would also be very tasty over roasted or steamed asparagus or green beans. Olive oil is great for adding a little texture and flavor enhancement to vegetables without any other fat on them, and it also helps increase nutrient absorption, so it’s really a win-win.
Pork Chops With Lemon-Cilantro Vinaigrette Recipe
Protein: 18g / %
Carbs: 3g / %
Fat: 45g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 bone-in pork chops;
- 1/2 cup extra-virgin olive oil;
- 1/4 cup fresh lemon juice;
- 1/4 cup fresh orange juice;
- 2 cloves garlic, minced;
- 2 tbsp. fresh cilantro minced;
- 1/2 tsp. red pepper flakes;
- Sea salt and freshly ground black pepper;
- Preheat a grill to medium-high.
- In a bowl, whisk together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro.
- Season the pork chops to taste with sea salt and freshly ground black pepper.
- Place on the preheated grill and cook for 4 to 5 minutes per side. Let rest for 2 to 3 minutes.
- Serve the pork with a drizzle of lemon-cilantro vinaigrette.