Monday, March 1, 2010

Lemon Parsley Pork Lumps

Yesterday for Sunday lunch we had Lemon Parsley Pork Chops, from my favorite cookbook, Great Food Fast, only we didn't have pork chops. When we moved into our new apartment, our friend Jamie who was moving out wasn't going to have electricity for a few days in his new house, so he left us his food. In the freezer there were these oddly shaped bits of pork. I have cooked with them twice and they are delicious.

Lemon Parsley Pork Lumps

1 minced lemon zest
2 tbs parsley
1 clove or tbs garlic
1/2 tsp coarse salt
1/4 tsp mixed freshly ground pepper

2 tbs olive oil
2 lbs pork, apparently any cut will do

1. Combine all of the spices and set aside.

2. Heat the olive oil and brown meat on both sides.

3. Add 1/2 cup of water, bring to a boil. Reduce heat and cover. Cook 8-10 additional minutes until pork is cooked through (mine took a little longer since it was very thick.)

4. Transfer pork chops to a platter, sprinkle seasoning mix on top, and drizzle with pan juices.

I ate mine stacked on top of mashed potatoes and topped with english peas.

source: Great Food Fast, the Everyday Food Collection from the Kitchens of Martha Stewart Living

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