Pork & White wine vinegar

In London, we lived across the street from Lidgate, a marvelous butcher, and I started cooking pork for the first time. I believe the keys to good pork are timing and marinade. One recipe I saw brined pork chops in pickling spices. I simplified into this concoction.

4 Thickly cut pork chops, off the bone
2 tsp country seed mustard
2 tsp Olive oil
1/2 lemon
2 tsp White wine vinegar
very large handful parsley leaves, chopped
1 medium yellow onion, finely chopped
coarsely ground salt and pepper

» Wash and dry the pork chops, lightly score both sides, and place on a baking tray. Smear both sides of pork with mustard, olive oil, vinegar, parsely, onion, and a sprinkling of salt and pepper. You can also add a splash of vermouth or white wine to this.
» Squeeze lemon juice over the pork and flip chops until both sides are reasonably covered with the marinade. Spread the parsely and onion on and around the chops. Let sit for 1-2 hours out of refrigerator, or overnight in the fridge.
» Preheat oven to 425 degrees (or broiler) and slide tray in. Depending on how thick your chops are, they should only need a few minutes to cook on each side. Cut into one to check for color — if the chops are still pink inside, they need just a few minutes more. Try not to overcook.

Note: I have also cooked this for longer under a lower heat like 350 F. The timing can be tricky to get right, but it can leave the pork nice and juicy if you don’t let it overcook.