Pan-Seared Pork Blade Chop
Pan-Seared Pork Blade Chop is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper.
Cover and chill at least 8 hours.
Let pork sit at room temperature 30 minutes before cooking.
Heat a large skillet, preferably cast iron, over medium-high heat.
Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium.
Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes.
During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
Transfer to a cutting board; let pork rest at least 5 minutes before slicing.
Serve with lemon wedges, cooked garlic, and rosemary sprigs.
DO AHEAD: Pork can be marinated 1 day ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.