Côtelettes de porc au citron et à l’ail

Ingrédients

• 4 thick cut pork chops
• 1 lemon (juiced)
• 1 head garlic (minced)
• 3 Tablespoons olive oil (divided)
• salt and pepper

Préparation

1. 1

   In a large zip seal bag squeeze one lemon, add minced garlic, pork chops, 2 Tablespoons olive oil and season with salt and pepper.

2. 2

   Seal bag and use your hands to mix everything together and make sure the pork chops are coated. Put the bag on a plate, and place in the fridge for 3-10 hours.

3. 3

   Remove the pork from the bag and discard the marinade.

4. 4

   Preheat oven to 400º F.

5. 5

   Heat a large (oven safe) skillet over high heat. Swirl with remaining 1 Tablespoon olive oil to coat. Add pork chops to the pan and cook on the 1st side for 3- 4 minutes, until golden brown.

6. 6

   Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes, depending on the thickness of your pork chops. If using a thermometer the internal temperature should be 145º F.

7. 7

   Remove from the oven and serve immediately.