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Lemon Rosemary Pork Chops with Arugula Salad
Ingredients
  • 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
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