with roasted asparagus, yellow squash, and lemon-caper aioli
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Gremolata is fun to say and even more fun to eat. This combination of fresh parsley, lemon zest, and garlic is a classic accompaniment to Italian comfort dishes. We get a little nutty and add hazelnuts to this version. The light and fresh punch of the gremolata makes this a perfect warm-weather pork chop.
Zest lemon, halve, and juice. Stem and mince parsley. Drain capers. Trim woody ends off asparagus. Trim yellow squash and slice into ½" rounds. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.
Roast the Vegetables
Place yellow squash and tomatoes together on one half of baking sheet. Add asparagus to second half. Drizzle vegetables with 1 tsp. olive oil and season with ½ tsp. salt and pepper. Toss to coat evenly and spread into a single layer. Roast 12-14 minutes, or until vegetables are lightly browned and tender.
Make the Gremolata
Using the back of a heavy pan, coarsely crush hazelnuts. Stir parsley, half the lemon zest, and hazelnuts together in a small bowl. Set aside.
Cook the Pork Chops
Place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Sear pork chop on one side 3-4 minutes, or until golden brown. Flip chops and place pan in oven. Roast 8-10 minutes, or until pork reaches a minimum internal temperature of 145 degrees. Remove from oven and immediately top with gremolata.
Make the Lemon-Caper Aioli
While pork and vegetables cook, combine mayonnaise, capers, remaining lemon zest, 1 Tbsp. lemon juice, and a small pinch of salt and pepper in a small bowl.
Plate the Dish
Divide yellow squash, tomatoes, and asparagus between two plates. Place pork chop up against vegetables and serve with lemon-caper aioli.