Today we have a savory lemon recipe. This pork chop dish is simple and quick to prepare and one of our families favorite ways to serve pork chops. The recipe comes from my favorite cookbook – the Portland Junior League’s “Portland’s Palate”.
LA Notes - the recipe calls for hazelnuts, which I love, but this week I didn’t have any so I just used chopped pecans and they were just as yummy. I also like to use the thin cut pork chops. Don’t skip the lemon pepper – it is an important flavor for this dish. I served it with a wild rice mix and a salad with toasted almonds, craisinets and a light balsamic vinaigrette dressing.
Hazelnut Pork Chops
4 boneless pork loin chops (1/2 inch thick and trimmed)
1/2 tsp. garlic salt
1/4 tsp. lemon pepper seasoning
1 Tbsp. butter
2 Tbsp. finely chopped hazelnuts
4 Tbsp. freshly squeezed lemon juice
1 tsp. freshly grated lemon peel
Fresh lemon slices for garnish
In a large saute pan over medium heat, melt butter. Season chops on both sides with garlic salt and lemon pepper. Place chops in saute pan and brown until pork is tender. 5-7 minutes per side. Remove chops to serving plate. Sprinkle with hazelnuts and set aside.
Stir lemon juice into drippings in saute pan and heat for 1 minute, stirring constantly. Spoon over cooked chops and sprinkle with lemon peel. To serve, garnish each chop with a fresh lemon slice.