Pork Chops with Lemon Slices

This pares well with steamed carrots

Ingredients:

1 tbsp olive oil

2-3 dried Bay Leaves

¼ of a lemon thinly sliced

1 bone-in center-cut pork chop (6 to 8 ounces)

Salt & Pepper to taste

1/3 cup of white wine

Directions:

In a cast iron skillet, place the olive oil, bay leaf and lemon slices.  Cook on med-low for about 5 minutes to bring out the aromas.  Remove from pan and set aside.

Add the pork chop to the skillet seasoned with salt and pepper. Brown the chop on both sides and then raise the heat to med-high and sear the chop until nicely browned on both sides (about 2-3 minutes per side.

Pour in the wine and let it come to a bubble. Then lower the heat to med-low and add the lemons and bay leaf back to the skillet. Cook the pork until the internal temperature reaches 155 degrees.

Transfer to a serving plate and top with the lemon slices.  Let the pork rest for 2 minutes before serving.