Pork Chops with Lemon and Thyme Cream Sauce
Description
This pork dish would not be on anyone's healthy list, but is definitely would be on their seriously good meat dish list to serve on special occasions. Serve the sauce over the pork and potatoes, rice or your favorite pasta.
Ingredients
4 rib or sirloin pork chops bone in (about ½-inch thick)*
4 T. unsalted butter, divided
½ c. flour
1 t. salt or creole seasoning
½ t. pepper
½ t. garlic powder
1 t. shredded lemon zest
1-2 cloves garlic, minced
3 T. freshly squeezed lemon juice
¼ c. white wine
½ t. thyme
½ t. salt
½ c. heavy cream
Directions
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Mix flour, salt or creole seasoning, pepper and garlic powder in a shallow bowl; dredge pork chops in flour mixture, shaking off excess; set aside.
Heat a heavy skillet over medium-high heat; add 2 T. butter; let butter melt. Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan; set aside.
In the same skillet, reduce heat to medium; add lemon juice, lemon zest, garlic, wine, thyme and salt; mix well.
Preheat oven to 200 degrees.
Place pork chops back in skillet; cover and reduce heat to low; cook 15-20 minutes. Remove pork chops to a an oven-proof serving platter/dish; cover; keep warm in oven while making the sauce.
Increase the heat under the skillet to medium; blend in heavy cream and remaining butter. Let the mixture bubble; reduce sauce by a fourth-it should be like a thin gravy.
Drizzle sauce over pork chops. Serve hot.
4 servings.