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)


  1. Rub both sides of each pork chop with 1 Tablespoon olive oil, salt and pepper.
  2. 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).
  3. Combine 1 Tablespoon of the pan drippings with 2 Tablespoons olive oil, lemon juice and salt and pepper to taste.
  4. Let meat rest for 10 minutes and then slice and serve drizzled with the olive oil mixture and asparagus.