My Skinny Pork Chops with Basil-Parsley Sauce are so easy and delish, you’ll want them on a weekly rotation.
This dish can be made in less than 30 minutes. Serve with rice or pasta and a veg or salad.
The sauce is a vibrant bright green and can be made earlier in the day if you need.
Skinny Pork Chops with Basil-Parsley Dressing
Course: Main, MeatCuisine: Italian AmericanDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
10
minutesIngredients
- For the pork chops
2 lbs. super thin cut boneless pork chops (about 20)
3 Tbsp. extra virgin olive oil, divided
1/2 tsp. salt
1/2 tsp. black pepper
1 cup low sodium chicken broth
- For the Basil Parsley Dressing
Zest and juice of 1 lemon
1/2 cup fresh basil, chiffonade
1/2 cup fresh flat-leaf parsley, minced
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper sauce
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra virgin olive oil
Directions
- Start by making the Basil Parsley Dressing. In a small bowl, combine lemon zest and juice, basil chiffonade, minced parsley, dried thyme, cayenne pepper sauce, salt and pepper. Whisk in olive oil. Set aside at room temperature to allow flavors to combine.
- For the pork chops, line up pork chops on a baking sheet or large platter. Pat both sides with a paper towel to rid the meat of excess moisture. Season both sides of the pork with salt and pepper.
- Heat up a large skillet over medium-high heat. Add 1 Tbsp. olive oil and coat the pan. Once bubbling, add 5-7 pork chops depending on the size. Don’t overcrowd the pan. Brown for 2 minutes per side. Remove from pan and set aside on a platter. Repeat with remaining oil and pork chops until all pork is cooked.
- Return skillet to the heat. Add chicken broth. Using a flat-edge wooden spoon, scrape the brown bits from the pan and allow broth to come to a simmer. Return pork chops to the broth to heat through. Once warmed, serve immediately with a spoonful of Basil Parsley Dressing.
