When it comes to family dinners, we often seek for chicken, unknowingly submitting ourselves and our families to dishes we’ve enjoyed many times before. We were hunting for some beautiful looking pork chops the other day and knew they would create the perfect skillet dinner that everyone would enjoy…and we were correct – it was a hit!
While we love how creamy this sauce is, it’s the flavor balance that we truly enjoy. Many lemon dishes tout a lot of flavor, but when you bite into them, you wish they had more zesty “oomph,” but not this one.
This dish’s lemon flavor punches you in the face in the greatest manner imaginable, thanks to a quarter cup of lemon juice and a healthy dose of zest. This sauce is incredibly addictive, with loads of thyme and garlic, and you’ll want to spread it over everything! There’s no reason to have a gloomy, boring supper when you can make this bad boy.
INGREDIENTS
4 boneless rib or sirloin pork chops
2 minced garlic cloves
1 quart thick cream
1 cup of flour
1 tablespoon lemon juice
1/4 cup white wine, dry
4 tbsp unsalted butter (divided)
1 a half teaspoon lemon zest
1 tsp creole seasoning
1 teaspoon fresh thyme
a half teaspoon garlic powder
a half teaspoon onion powder
To taste, kosher salt and freshly ground pepper
garnish with green onions
PREPARATION
In a small mixing bowl, combine flour, creole seasoning, garlic powder, onion powder, and salt and pepper to taste.
Dredge the pork chops in the dry mixture, pressing gently to adhere, and then heat 2 tablespoons butter in a large skillet over medium-high heat.
When the pan is heated, add the pork chops and cook, without moving (except to flip), until browned on all sides. 6-7 minutes on each side.
Remove the pork from the pan and place it on a platter. Keep warm by covering.
Return skillet to heat and add wine, lemon juice and zest, minced garlic, and thyme, seasoning with salt and pepper to taste.
Reduce the heat to medium and whisk everything together, scraping away any browned pieces at the bottom of the pan. Return the pork chops to the pan, decrease the heat to low, and cook for 15-20 minutes, or until the pork chops are cooked through.
Transfer the pork chops to a platter (or a 200o F oven), then add the remaining butter to the sauce in the skillet. Bring heavy cream to a boil, then reduce to a low heat and simmer until thickened.
When the proper thickness is obtained, drizzle over the pork chops and serve immediately.
