Pork Chops With Lemon Herb Sauce
Pork chops have a delicate flavor that is enhanced with lemon, garlic and herbs in in a luscious sauce in this recipe. With a simmered sauce, it’s also a dish that may just taste better the next day, after those complementary flavors have had a chance to infuse into the meat even more.
- 4 bone-in pork chops about 1/2-inch thick
- 2 tablespoons olive oil
- 1/2 cup flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 lemon zest & juice
- 4 tablespoons butter divided
- 2 shallots minced
- 2 cloves garlic minced
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 1 sprig fresh thyme chopped
- 1 teaspoon fresh oregano chopped
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- Fresh parsley chopped
- Heat the oil in a heavy skillet.
- Add the flour, salt, pepper and garlic powder to a bowl and mix well.
- Dredge the pork chops in the flour mixture, and brown the pork chops at a medium high setting for about 5 to 8 minutes on each side. Remove from the pan to a plate, and set aside for now.
- Using the same pan, drain any remaining oil, and turn the heat down to medium-low.
- Melt 2 tablespoons of the butter, and saute the shallots and garlic for 2 to 3 minutes, until fragrant.
- Sprinkle the 2 tablespoons of flour into the pan, stir, and let it cook for a minute or two.
- Stir in the wine, chicken stock, lemon juice and zest, thyme and oregano using a whisk. Bring to a boil, stirring constantly, until it thickens.
- Lower the heat to medium-low, and add the pork chops back to the skillet. Simmer for about 10 minutes. The liquid should reduce by at least half. Season with salt to taste as it cooks.
- When the pork chops are tender and the sauce the right consistency, remove the chops to a serving platter.
- Stir the remaining butter and heavy cream into the sauce just before serving.
- Drizzle the sauce over the chops and garnish with parsley if desired.
Note: Rib or sirloin chops work best in this recipe.
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