- 1 1 1/2″-thick pork blade chop (about 2 1/2 pounds)
- 1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
- 4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise
- 1/2 cup olive oil
- 2 tablespoons chopped fresh rosemary, plus sprigs for serving
- Kosher salt, freshly ground pepper
- Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.
- Let pork sit at room temperature 30 minutes before cooking.
- Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
- Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
- DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.