Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
Step 2
Let pork sit at room temperature 30 minutes before cooking.
Step 3
Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
Step 4
Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
Step 5
DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.
Recipe notes
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