Pork Chops With Lemon Herb Sauce

October 1, 2020

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.

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Course Main Dish

Ingredients

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

Instructions

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.