Lemon Parsley Pork Chops

• 4 None pork chops, about 1/2 inch thick
• 2 cloves garlic, peeled and coarsely chopped
• 2 tbsp coarsely chopped parsley
• 1/4 tsp paprika
• 1/4 cup lemon juice
• 1 tbsp extra virgin olive oil
• 1/2 cup chicken stock
• None None oven-baked potato wedges, to serve

1. Place the chops in a shallow dish. Top with garlic, parsley and paprika and pour over the lemon. Set aside for 20 mins, covered, then turn over the chops and marinate for 20 mins.
2. Remove the chops from marinade and dry on a paper towel. Reserve the marinade. Heat the oil in a frying pan over a medium heat and cook the chops for 3 mins each side, until golden.
3. Add the reserved marinade to the pan and cook for 2 mins, turning the chops once. Remove the chops for the pan and keep warm. Add the stock to the marinade and bring to a boil, scraping the juices from the base. Boil for 3-4 mins, until the sauce thickens. Spoon over the pork chops and serve with potato wedges.

pork chops, garlic, parsley, paprika, lemon juice, extra virgin olive oil, chicken stock, potato wedges

Taken from recipes-plus.com/api/v2.0/recipes/25568 (may not work)