4 pork chops, bone-in
4 Tablespoons Pompeian Mild Taste Olive Oil
1 teaspoon salt
1 teaspoon ground black pepper
½ lemon, juiced
Asparagus (optional serving suggestion)
- Rub both sides of each pork chop with 1 Tablespoon olive oil, salt and pepper.
- Heat a large skillet to medium/high, add 1 more Tablespoon olive oil and cook each pork chop on both sides for 3-5 minutes until meat is cooked through (reaching a temperature of 135° F means they are done).
- Combine 1 Tablespoon of the pan drippings with 2 Tablespoons olive oil, lemon juice and salt and pepper to taste.
- Let meat rest for 10 minutes and then slice and serve drizzled with the olive oil mixture and asparagus.