Follow these steps for perfect results
boneless pork chops center cut thin
thin
chorizo
sage leaves
oil
lemon
thinly sliced
garlic
finely chopped
shallots
finely chopped
zucchini
thinly sliced lengthwise
yellow squash
thinly sliced lengthwise
thyme leaves
stripped
Season pork chops with salt and pepper.
Skewer each pork chop with a slice of chorizo and a sage leaf.
Heat a little oil in a large skillet on medium-high heat.
Fry the lemon slices for 1-2 minutes.
Remove lemon slices and set aside.
Heat 1-2 tablespoons of oil in the skillet.
Add the pork chops in batches, cooking on both sides for 2-3 minutes per batch.
Remove the pork chops from the pan and cover with foil to keep warm.
Heat 1 tablespoon of oil in the skillet.
Add the garlic and shallots; cook and stir for 2 minutes.
Add the zucchini, yellow squash, and thyme; cook and stir for another 1-2 minutes.
Season the squash mixture to taste with salt and pepper.
Serve the pork chops with the sautéed squash and fried lemon slices.
Expert advice for the best results
Ensure the pork chops are thinly cut for quick and even cooking.
Don't overcrowd the pan when cooking the pork, to ensure proper browning.
Everything you need to know before you start
15 mins
Pork chops can be assembled ahead of time.
Arrange pork chops on a plate with the squash mixture, drizzle with olive oil, and garnish with fresh sage.
Serve with a side of roasted vegetables.
Serve over polenta or mashed potatoes.
Complements the saltiness and spice.
Light and refreshing
Discover the story behind this recipe
Combines Italian and Spanish flavors.
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