Ingredients
- 4 Villari Prime Boneless Pork Chops
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- For the Vegetable Medley
- 1 cup baby carrots, peeled
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup snap peas
- 1 tbsp olive oil
- Salt and pepper
- For the Lemon Basil Sauce
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp butter
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Prepare the herb crust: In a small bowl, combine minced garlic, chopped parsley, thyme, rosemary, lemon zest, salt, and pepper. Rub the mixture generously over both sides of each pork chop.
- Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes per side until golden brown.
- Roast the pork chops: Transfer the pork chops to the preheated oven and roast for 8-10 minutes, or until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes before serving.
- Prepare the spring vegetable medley: While the pork chops roast, toss the carrots, asparagus, and snap peas with olive oil, salt, and pepper. Roast them on a separate baking sheet for 10 minutes, until tender and slightly caramelized.
- Make the lemon-basil sauce: In a blender, combine basil, heavy cream, lemon juice, and a pinch of salt. Blend until smooth. In a small saucepan, melt the butter over medium heat, then stir in the basil cream mixture. Simmer for 2-3 minutes until the sauce thickens slightly.
- Serve: Plate the pork chops alongside the roasted vegetables, and drizzle with the lemon-basil sauce.
