To jazz up his juicy pork chops, F&W culinary director at large Justin Chapple tops them with a crunchy, bright gremolata made from a quick mix of sunflower seeds, parsley, garlic, and lemon.

Ingredient :

• Four 12-ounce bone-in pork rib chops, cut 1 1/2 inches thick

• Kosher salt

• Pepper

• 1 tablespoon canola oil

• 1/2 cup finely chopped parsley

• 1/4 cup roasted salted sunflower seeds

• 1 garlic clove, finely grated

• 1 lemon, zested and cut into wedges for serving

Directions :

1. Heat a large cast-iron skillet. Season the pork chops all over with salt and pepper. Add the oil to the skillet and swirl to coat. Add the pork chops and cook over moderately high heat, turning occasionally, until browned and an instant-read thermometer inserted in the thickest part registers 135°, 12 to 14 minutes. Transfer to a plate and let rest for 5 minutes.

2. Meanwhile, in a medium bowl, mix the parsley with the sunflower seeds, garlic and lemon zest. Season the gremolata with salt and pepper. Serve the pork chops with lemon wedges and the gremolata.