Pork Chops and Shrimp
This pork chops and shrimp recipe brings the best of land and sea to your plate in just one pan. With buttery garlic shrimp and juicy seared pork, it’s packed with flavor. Serve it with your favorite sides for a simple but impressive meal.
Servings: 4
Equipment
- Skillet Large Nonstick
Ingredients
- 1 Pound shrimp
- 4 pork chops bone in
- 2 Tablespoons olive oil
- 3 Tablespoons butter unsalted
- 5 Cloves garlic minced
- 1/4 Cup parsley fresh
- 1 Teaspoon thyme fresh
- 1 lemon in 4 wedges
Instructions
- Rinse and pat dry shrimp and pork chops.
- Heat a large nonstick pan on medium high heat with olive oil until it smokes hot.
- Lay pork chops on one side and shrimps on the other side of the pan. Sear chops on both sides for 4 or 5 minutes and shrimps until nicely pink.
- Reduce heat to medium and add butter, garlic, parsley and thyme. Stir well. Now squeeze the lemon to get the fresh juice out and add the lemon quarters to the pan and stir again.
- Remove from heat and let rest for 2 minutes. Serve hot.
Notes
Dry before searing: This helps get a golden crust on both proteins.
Don’t overcrowd the pan: Give everything space to brown evenly.
Use a heavy skillet: A cast iron or stainless pan works best for searing.
Perfect doneness: Use an instant-read meat thermometer to check the pork. It's rare at 145°F, medium between 150 and 155°F, and then 155 to 160°F would give you medium well. If you prefer your pork well done, you’ll need to get the meat up to 160°F. As for the shrimp, they're done once they're pink and slightly curled into a C-shape, and the timing depends on their size.
Rest before serving: Letting the meat rest helps retain its juices.
Don’t overcrowd the pan: Give everything space to brown evenly.
Use a heavy skillet: A cast iron or stainless pan works best for searing.
Perfect doneness: Use an instant-read meat thermometer to check the pork. It's rare at 145°F, medium between 150 and 155°F, and then 155 to 160°F would give you medium well. If you prefer your pork well done, you’ll need to get the meat up to 160°F. As for the shrimp, they're done once they're pink and slightly curled into a C-shape, and the timing depends on their size.
Rest before serving: Letting the meat rest helps retain its juices.
Nutrition
Calories: 292kcal | Carbohydrates: 5g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 80mg | Potassium: 591mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 1mg
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