|Pretty much what it says on the tin.|
Quick and easy week-night supper - it took me longer to prep the Brussels sprouts than it took to prep and cook the pork chops! The chops were seasoned with salt and pepper, then seared in a pan with a little bacon fat. After a couple minutes cooking on each side, I added some water and covered the pan, letting the chops cook for about 8 more minutes. The topping is a combination of minced lemon zest, parsley, chopped garlic, kosher salt and black pepper. I spooned a little bit of the pan juices from the pork chops over the whole kit and caboodle right before we ate. Yum!