Zesty and Fresh Gremolata Pork Chops Recipe — So Simple and Elegant

Name: Zesty and Fresh Gremolata Pork Chops Recipe — So Simple and Elegant
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 Tbs. chopped fresh parsley; 1 clove garlic, minced; 1 tsp. grated lemon zest; 1 tsp. garlic powder; 1 tsp. crushed dried rosemary; ½ tsp. salt; ¼ tsp. pepper; ¼ tsp. cayenne pepper; 4 (¾") thick bone-in rib end pork loin chops, about 2 lbs.; 2 cups cherry tomatoes; 1 (15.5 oz.) can chickpeas, rinsed, drained; 1 Tbs. olive oil

By Charles Grayauskie

Reviewed by Susan Chiusano

If I had to pick three ingredients that are a must-have in my kitchen, I’d choose parsley, lemons and garlic. They add brightness and zing to so many recipes that I find myself reaching for them again and again. Plus, the flavor of these few humble ingredients blended together transform into something extra-special — gremolata! This vibrant Italian condiment is traditionally sprinkled over osso buco, but it is also delicious atop veggies, stews and more. Case in point: Our Gremolata Pork Chops recipe.

When making gremolata, be sure the parsley is dry. Chopping damp herbs results in a mushy texture. Then combine the parsley with grated lemon zest and garlic and chop them all together. It doesn’t get easier than that! Whip up a batch to add a pop to any recipe! If you love it on our Gremolata Pork Chops recipe, let us know in the comments below.

Related: Click through for our top roasting pan picks.

Yields

4 serving

Total Time

45 min

Prep Time

20 min

Cook Time

25 min

Ingredients

2 Tbs. chopped fresh parsley
1 clove garlic, minced
1 tsp. grated lemon zest
1 tsp. garlic powder
1 tsp. crushed dried rosemary
½ tsp. salt
¼ tsp. pepper
¼ tsp. cayenne pepper
4 (¾") thick bone-in rib end pork loin chops, about 2 lbs.
2 cups cherry tomatoes
1 (15.5 oz.) can chickpeas, rinsed, drained
1 Tbs. olive oil

Instructions

Heat oven to 400°F. Coat roasting pan with cooking spray. In bowl, combine parsley, garlic and lemon zest; reserve. In separate bowl, combine garlic powder, rosemary, salt, pepper and cayenne; rub over chops.

In bowl, combine tomatoes, chickpeas and oil. Transfer to roasting pan. Top with pork chops. Roast until pork is no longer pink near bone, 15–18 min. If desired, broil until chops are lightly browned, about 3 min. Top with reserved parsley mixture.