Bone-In Pork Chop with Hazelnut Gremolata

Ingredients

• 1 Lemon
• 6 Parsley Sprigs
• ½ oz Capers
• 8 oz Asparagus
• 1 Yellow Squash
• 2 Bone-in Pork Chops
• 4 oz Grape Tomatoes
• ½ oz Hazelnuts
• 1 ½ oz Mayonnaise
• Olive Oil
• Salt Pepper
• Zest lemon, halve, and juice. Stem and mince pars-
• ley. Drain capers. Trim woody ends off asparagus.
• Trim yellow squash and slice into ½” rounds. Rinse
• pork chops, pat dry, and season with a pinch of salt
• and pepper.

Instructions

1. 1

   Cooking Spray: Large Oven-Safe Pan

2. 2

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops Perhaps commonly known as a topping for salads or mixed into tartar sauce, capers are the buds of shrubby plants found in nearly all Mediterranean countries. They bring a briny punch to this aioli.

3. 3

   Prepare the Ingredients: Zest lemon, halve, and juice. Stem and mince pars- ley. Drain capers. Trim woody ends off asparagus. Trim yellow squash and slice into ½” rounds. Rinse pork chops, pat dry, and season with a pinch of salt

4. 4

   Cook the Pork Chops: Place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Sear pork chop on one side 3-4 minutes, or until golden brown. Flip chops and place pan in oven. Roast 8-10 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Remove from oven and immediately top with gremolata.

5. 5

   Roast the Vegetables: Place yellow squash and tomatoes together on one Drizzle vegetables with 1 tsp. olive oil and season with ½ tsp. salt and pepper. Toss to coat evenly and spread into a single layer. Roast 12-14 minutes, or until vegetables are lightly browned and tender.

6. 6

   Make the Lemon-Caper Aioli: While pork and vegetables cook, combine mayon- naise, capers, remaining lemon zest, 1 Tbsp. lemon juice, and a small pinch of salt and pepper in a small

7. 7

   Make the Gremolata: Using the back of a heavy pan, coarsely crush hazel- nuts. Stir parsley, half the lemon zest, and hazelnuts

8. 8

   Plate the Dish: Divide yellow squash, tomatoes, and asparagus between two plates. Place pork chop up against vegetables and serve with lemon-caper aioli. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Asparagus varies in size. If your asparagus is very thin, roast yellow squash and tomatoes 5-6 minutes before adding asparagus to baking used twice in this recipe. The gremolata and aioli are each seasoned with half the zest. the recipe before you start–we promise it will be time