Try these flavorful chops with Buttermilk Mashed Potatoes (page 247), Roasted Pears and Sweet Potatoes (page 249), or Roasted Fennel (page 247).

　　

Ingredients

serves 4

　　1 lemon, zest removed and minced (see note below)

　　2 tablespoons chopped fresh parsley

　　1 garlic clove, minced

　　Coarse salt and fresh ground pepper

　　2 tablespoons olive oil

　　4 bone-in loin pork chops (about 8 ounces each)

　　

Step 1

Combine the minced lemon in a small bowl with the parsley, garlic, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Set aside.

　　

Step 2

Heat the olive oil in a large skillet over high heat. Season the pork chops on both sides with salt and pepper. Cook in the skillet until browned, 2 to 3 minutes per side.

　　

Step 3

Add 1/2 cup water to the skillet; bring to a boil. Reduce the heat to medium-low; cover, and simmer gently until the pork is cooked through, 8 to 10 minutes. Transfer the pork chops to a platter or serving plates; drizzle with the pan juices as desired, and sprinkle with the lemon-parsley mixture.

　　

mincing lemon zest

Step 4

With a vegetable peeler, remove the lemon zest in long strips (avoid the bitter white pith). Use a sharp knife to cut the zest into thinner strips, then finely cut crosswise.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.