Рецепт Pork Chops with Lemon Thyme Cream Sauce
Pork Chops with Lemon Thyme Cream SauceAll it takes is one pan, a few simple ingredients and 30 minutes to these succulent pork chops in a lemony thyme cream sauce.
Today I hit the jackpot with reduced-for-quick-sale meats at my local market. The meats are never bad, or "off" so I buy there with complete confidence.
So I had this package of beautiful rib/sirloin chops and wanted to make something special--something with lemons since I'm a huge lover of lemon anything.
Simple ingredients, gourmet tasteI wanted a nice sauce and a rich sauce that would be full of flavor. I can think of no herb that goes better with pork than thyme. Unfortunately, I lacked any fresh, as what I tried to overwinter didn't survive, but I did manage to dehydrate it. You don't have to use fresh--the stuff in the little jars will do just fine.
Nice "company" mealTo me, all cream-based sauces taste better with a touch of wine, so of course, that went in the mix, but if you don't want it in there, you can substitute it with an equal amount of chicken stock.
The ingredients for the sauce can be doubled if you like a lot of sauce, but I found that it was so well flavored that about 2 tablespoons on top of each chop was enough to make this sing...a little will go a long way here, or so I thought.
This is another simple one-skillet meal that's got a real gourmet touch, much like my now famous Mushroom Asiago Chicken!
Pork Chops with Lemon Thyme Cream Sauce
- 4 rib or sirloin pork chops bone in (about 1/2-inch thick)*
- 4 tbs unsalted butter, divided
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp shredded lemon zest
- 1 clove garlic, minced
- 3 tbs fresh lemon juice
- 1/4 cup white wine
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 cup heavy cream
*Boneless chops may be substituted.
Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
Mix the flour, 1 tsp. salt, 1/2 tsp. pepper and 1/2 tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes.
Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
Increase the heat under the pan to medium. Blend in heavy cream. Let the mixture bubble and reduce by 25%--it should be like a thin gravy.
Drizzle sauce over pork chops and serve immediately.
Serves 4
Pork Chops with Lemon Thyme Cream Sauce
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