Pork Chops with Warm Lemon Vinaigrette

Ingredients

• 4 pork chops bone-in, 1-inch thick
• salt kosher
• pepper freshly ground
• olive oil extra virgin
• 1 clove garlic minced
• 4 sprigs thyme fresh
• 1 lemon cut into 1/4-inch wheels
• 2 tbsp unsalted butter cut in half
• 2 cups baby arugula

Instructions

1. Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season with salt and pepper on all sides. Add 1 tbsp olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest while you cook the last two pork chops.
2. In the same pan, reduce heat to medium heat. Add 1 tbsp olive oil, garlic, thyme, lemon wheels and 1/2 tsp salt. Sauté for 3 to 4 minutes until garlic is softened and lemons begin to brown. Add cold butter and allow to melt slowly to create a sauce.
3. Serve pork chops with side of fresh arugula and drizzle sauce over pork chops and greens. Top with sprinkle of sea salt.