As I’ve already mentioned, there meal structure in Italy was different from my norm, with meat at lunch and a light dinner in the evening. I was often out in the mornings, trying to beat the crowds. At times it was challenging to stay in the time frame and avoid the 12-3pm lunch break during which many stores, including the pharmacy, are closed.
These incredibly thin pork chops turned out to be a quick an easy dish which I will definitely be using one weeknights at home. I allowed the chops to marinade 15 minutes while assembling a salad of watercress and tomatoes as well as cutting up some fresh strawberries.
Into the blazing hot pan they went! 60 seconds exactly on each side followed by 2-3 minutes resting on a plate while I set the table and we were ready to eat. Rosemary and lemon are a natural pairing with pork so I carried that through to the salad, dressing it with lemon and oil.
Rosemary Thyme Pork Chops
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, stripped from stem and bruised
1 tbsp olive oil, plus more for pan
1 tsp salt
1/4 tsp fresh pepper
3 thin bone-in pork chops, approximately 1 cm thick
Combine all ingredients except pork chops in a shallow plate. Pass pork through marinade, covering both sides. Left pork rest on plate for about 15 min. Longer is fine as well, though you should cover with plastic wrap and refrigerate.
Swirl olive oil in a saute pan over high heat. When the pan is screaming hot, add pork chops. Count to 60. Flip. Count to 60. Remove from heat. Rest 2-3 minutes. Buon appetito!