Thursday, June 18, 2015


There are a few creators whose recipes consistently feed my eyes + grumble my tummy. Holly is one of them with her rustic, traditional, + simple yet satiating recipes. With plates studded with micro-greens + sizzling with sustainable meats, I hunger for sitting down with her for a meal. Here is a recipe from Holly that would make such a dinner a midsummer's night's dream . . .


COOK TIME | 10 minutes

Anytime I see pastured pork on a menu, you will be certain I will be ordering that dish.  I re-created a favorite pork chop with lots of wild herbs and fresh lemon to keep it moist and flavorful.  I prepare on the stovetop in my trusty old dutch oven and bring the pot to the table when ready to enjoy-So easy!

4 pasture-raised pork chops (1-2 inch thick)
1 tablespoon fresh flat leaf parsley minced
1 tablespoon fresh dill minced
1 teaspoon fresh grated lemon zest
The juice of ½ fresh large lemon
4 slices of lemon
cooking oil of choice | coconut oil or grass-fed ghee are options
fine sea salt | quantum or Maldon salt

Place the pork chops on a plate and pat dry.  In a bowl, combine the fresh parsley, dill and grated lemon zest and set aside.  Meanwhile on the stovetop, drizzle olive oil in a dutch oven or (10 inch) sauté’ pan and heat the oil over medium heat. Drizzle oil on the pork chops making sure they're lightly coated and immediately add the herb and lemon mixture.  Gently coat the entire pork chop and season liberally with fine sea salt, like Maldon. 

Now, place the pork onto the warmed pan and squeeze the ½ fresh lemon juice and place the 4 individual slices of lemon on the tops of each pork chop. Sear on one side without moving the pork.  Cook till it’s lightly browned (3-5 min).

Flip the pork chop to the next side to brown and be sure to put the lemon slice back onto the top of the chop-You don’t want the lemon on the bottom of the pan.  Cook for another 3-5  min depending on size to a nice medium with slight pink center. Enjoy!