Name: Juicy Pan-Seared Pork Chops with Citrus Dressing
Yield: 4 servings
Ingredients: 4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels; Kosher salt, freshly ground pepper; 1 teaspoon sugar, divided; 2 tablespoons plus ¼ cup olive oil; 1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice; 1 garlic clove, finely grated; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; ¼ teaspoon ground cumin; ½ bunch cilantro leaves with tender stems, chopped

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Alex Lau

Rather than marinating these chops ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor after they’ve cooked. The pinch of sugar helps these chops take on lots of color, and hard-searing on just one side ensures they’re not overcooked. See the step-by-step instructions here.

Recipe notes

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