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In the middle of the week I just want to make something super quick but still healthy and delicious and relax with a movie. If we have any leftovers we just go for that and clean up the fridge, otherwise it’s either seafood or organic pork chops. These lemon thyme and apple pork chops have become a favorite.
I opt for the boneless ones and only about 1 inch thick so they cook super fast on my cast iron griddle and there’s no need to finish them in the oven. Usually I cut little slits into the fatty side to release the fat and also help with the cooking times.
This is easy breezy super quick dinner you can serve with a leafy salad or maybe some leftover rice or quinoa.
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Lemon Thyme Apple Pork Chops Recipe
(Serves 4)
- 4 boneless pork chops, about 1 inch thick -organic pasture raised
- 6 lemon thyme sprigs
- 8 whole cloves
- 2 organic green apples -sliced & tossed with 1 tbsp brown sugar
- 1 lemon -halved
- sea salt and lemon black pepper to taste
- 1 tbsp extra virgin olive oil
1. Half an hour before cooking bring the pork chops to room temperature. Brush them on each side with the olive oil and sprinkle with sea salt and lemon pepper to your taste. Push 2 whole cloves in each chop and cover with the thyme sprigs.
2. Heat up a cast iron griddle over medium high flame for a few minutes and add the pork chops together with the thyme. Sear for 3 minutes until golden brown and flip. Sprinkle the apple slices between the pork chops so they can caramelize in the pork drippings. Cook another 2-3 minutes until cooked through. Squeeze the lemon all over the pork chops and apples, transfer to plates and serve.
Disclosure: Organic pork chops were provided my Rocky Mountain Organic Meats.
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