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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a simple, yet delicious entrée. Elegant enough for a dinner party, especially Variation 2. Update: My favorite is the cream/tarragon version, but I decided it needed more sauce. When I make it I triple all of the sauce ingredients. Ingredients:
1 tablespoon vegetable oil |
2 lbs pork loin chops (about 1 inch thick) or 2 lbs pork chops (about 1 inch thick) |
6 tablespoons fresh lemon juice |
6 tablespoons water |
1 teaspoon thyme or 1 teaspoon rosemary, crumbled |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Heat oil in large skillet.
2. Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm.
3. Add remaining ingredients to the skillet and increase heat to high.
4. Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
5. Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
6. Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.
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