lemon rosemary pork chops with arugula salad

See on Scoop.itThe Man With The Golden Tongs


2 cloves garlic
½ teaspoon coarse kosher salt, plus a pinch
2 teaspoons lemon zest
2 teaspoons chopped rosemary
4 bone-in pork chops, about 1.75 pounds
Freshly ground pepper
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
½ teaspoon Dijon mustard
4 cups baby arugula
1 ounce Pecorino Toscano or Pecorino Romano cheese

See on www.healthyseasonalrecipes.com


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