This sophisticated pork recipe could not be simpler. The real secret to its success is the thickness of the meat: We like ours cut about an inch thick so it takes on a nice pan-seared colour while staying perfectly tender throughout as it cooks. For that extra Italian flair (and to elevate flavour), we add orange zest, lemon, garlic, juniper berries, bay leaves, fresh parsley and a hit of honey to make a citrusy glaze that will have everyone licking their chops.
With a mortar and pestle, crush the bay leaves, juniper berries, pepper flakes, peppercorns and salt. Add the orange zest.
In a glass dish, rub the pork chops with the spice mixture. Cover with plastic wrap. Refrigerate for 15 minutes.
In a large skillet over high heat, brown the pork chops in the oil for about 5 minutes on each side or until the desired doneness. Set aside on a plate. Cover with aluminum foil and let rest for 10 minutes.
In the same skillet over medium-high heat, brown the lemon slices and garlic in half of the oil (3 tbsp/45 ml). Add the broth, honey and bay leaf. Bring to a boil and let the sauce reduce by half, about 10 minutes. Add the remaining oil (3 tbsp/45 ml) and the parsley. Season generously with salt and pepper.
Serve the pork chops with the lemon sauce and Garlic Baby Broccoli.