Golden Pork Chops with Sunflower Seed Salsa Verde
Juicy, thick-cut pork chops with a crunchy, lemony sunflower seed gremolata – a quick and impressive dinner.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
These pork chops are seared to perfection in a cast-iron skillet, resulting in a beautifully browned crust and tender, juicy meat. The vibrant gremolata, made with fresh parsley, roasted sunflower seeds, garlic, and lemon zest, adds a burst of flavor and texture.
Perfect for a weeknight dinner or a special occasion, this recipe is simple yet elegant. Serve the chops with lemon wedges to squeeze over the top for an extra pop of brightness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place a large cast-iron skillet over high heat and let it get very hot.
- Season the pork chops generously on all sides with salt and pepper.
- Add the canola oil to the hot skillet and swirl to coat the bottom.
- Carefully place the pork chops in the skillet and cook over moderately high heat, turning occasionally, until nicely browned and an instant-read thermometer inserted into the thickest part reads 135°F, about 12 to 14 minutes.
- Transfer the pork chops to a plate and let them rest for 5 minutes.
- Meanwhile, in a medium bowl, combine the chopped parsley, sunflower seeds, grated garlic, and lemon zest.
- Season the gremolata with salt and pepper to taste.
- Serve the pork chops with lemon wedges and a generous spoonful of the gremolata on top.
💡 Tips
- For the best results, let the pork chops come to room temperature for 30 minutes before cooking.
- Use a meat thermometer to ensure the pork is cooked perfectly without drying out.
- If you don't have a cast-iron skillet, use a heavy stainless steel pan.
Inspired by a recipe from Food & Wine