Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

　　

Ingredients

Makes 4 servings

　　1 1 1/2"-thick pork blade chop (about 2 1/2 pounds)

　　1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving

　　4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise

　　1/2 cup olive oil

　　2 tablespoons chopped fresh rosemary, plus sprigs for serving

　　Kosher salt, freshly ground pepper

　　

Step 1

Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.

　　

Step 2

Let pork sit at room temperature 30 minutes before cooking.

　　

Step 3

Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.

　　

Step 4

Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.

　　

Step 5

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.