I have a weakness. Well, when it comes to food, I have a few weaknesses. One of which is walking past the meat section of a grocery store and not looking to see what might be in stock. It’s an action I’ve yet to master, and I’m okay with that. So often, it’s in those unplanned moments when I come across a cut of protein that stands out, stares back at me behind the glass casing and begs me to take it home. How could I say ‘no?’
In a recent trip to the market, I came across a pair of beautiful pork shoulder chops. When it comes to the pork chop, the shoulder is my favorite cut. The inherent flavor throughout it makes it so easy to cook, inviting you to take it in any direction your heart desires. And unlike its leaner counterparts, there isn’t too much required to make this cut of protein taste good.
This recipe for Citrus, Rosemary & Sage Pork Shoulder Chops with Fresh Mixed Green Salad utilizes only a handful of common ingredients that capitalize and elevate the built-in flavors of every element of the dish. And while I am the biggest sauce person you will ever meet, none is required here, thanks to a quick and easy marinade that you will have to force yourself not to ladle directly into your mouth!
It’s also May 1st everyone! With Spring FINALLY showing itself, we should go into the new month feeling light and satisfied. This dish will help you accomplish both!
Try out this recipe and tell me what you think!
Citrus, Rosemary & Sage Pork Shoulder Chops with Fresh Mixed Green Salad
(recipe serving size: 2-4 people)
For the pork chops:
2 large shoulder-cut pork chops
1/2 cup olive oil plus additional for cooking
Juice of 1/2 lemon
8-10 sprigs sage leaves, finely chopped
3 sprigs rosemary, finely chopped
1/2 tsp crushed red pepper flakes
1 1/2 tsp kosher salt
3 cloves garlic, minced
Combine the oil with the herbs, salt and pepper and coat the pork chops. Seal in a food storage bag and marinade for at least one hour or overnight.
Heat a cast-iron skillet over medium to medium-high heat. Add the additional olive oil. Cook the pork chops on each side for 4 minutes. Tent with aluminum foil to aid during the cooking process.
Set the chops aside and allow them to rest for 2-3 minutes.
For the salad:
Fresh lemon juice
Kosher salt to taste
Cracked black pepper to taste
Mix equal parts of the lemon juice with the olive oil. Season with the salt and pepper to taste and toss with the mixed greens until the salad is lightly coated.
Bringing it all together:
Cooked pork chops
Mixed green salad
Slice the pork chops against the grain and transfer a healthy portion of it onto a plate (or serve it whole if you’re hungry!!). Accompany it with some of the salad and enjoy while the pork is warm!