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I’ve had a hankering for pork chops so I thought I would give some of my sauce recipes a shot. While this is easy and tasted ok I didn’t like how thin it was and it basically ran all over the plate. Maybe next time I’ll add a little cream to it and let it cook down more.

Sautéed Pork Chops with Lemon-Garlic Sauce
(Adapted from The Mountain Kitchen)
(4) 1″ thick Pork Chops
Black Pepper
2 teaspoon Olive Oil, divided
2 Cloves Garlic, Minced
1/2 Cup White Wine
1/2 Cup Low-Sodium Chicken Broth
Grated Lemon Zest and 1 Tablespoon Lemon Juice from one lemon
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Chopped Fresh Rosemary
Sprinkle pork with salt and pepper. Heat 1 tsp. oil in a large, heavy skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and internal temperature reaches 145˚F, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm. Add remaining tsp of oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
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 Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from bottom of the skillet, until liquid is reduced by two thirds, about 5 minutes.
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Remove skillet from heat and stir in a little salt and pepper, lemon zest and juice, and herbs.

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Serve pork chops drizzled with sauce.
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