Pan Seared Pork Chops with Meyer Lemon
It's the day after Thanksgiving in the U.S., and hopefully you've got some good soup stock simmering on the stove, made with the leftover carcass from all that turkey you gobbled down yesterday. This recipe, from Domenica Marchetti's "Rustic Italian" cookbook, is just the antidote for turkey overload. These garlicky-lemony pork chops are so succulent, you'll be tempted to gnaw the bones down to the last morsel -- not to mention swiping and swishing some crusty bread through that luscious sauce in the pan. I can't blame you since that's just what we did. Start by sautéing thinly sliced garlic and fresh bay leaves (or dried) in olive oil. Remove them and set aside, then brown some lemon slices in the oil. Then remove the lemon slices while you put in the pork chops. Season and brown the pork chops, then put the garlic, lemon and bay leaves back in. Add a splash of white wine and lemon juice and cook until done. A lot of people complain that pork chop...