Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 17 2021
Balanced Dishes - Lemon Garlic Pork Chops with Parmesan Tater Tots
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1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground pepper
12 ounces green beans, trimmed and halved
4 tablespoons unsalted butter
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)
3 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth
Great dishes have a balance of fat, spice (not always heat, just lots of flavor), acid, and texture. Every meal should have all of these elements, as the acid will cut the fat. Spices pair perfectly with the natural sugars in foods.
Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.