Lemon Thyme Pork Chops

For this weeks Thursday meal for our friends, we chose Lemon Thyme Pork Chops using a recipe from 12 Tomatoes and hoping the recipients like lemony dishes as much as we do.  I doubled the chops and sauce ingredient amounts to get the recipe below and you can click on the link and go to 12 Tomatoes to get the original recipe and see more great shots like this one.

Lemon Thyme Pork Chops - Adapted from 12 Tomatoes

Ingredients:

10 boneless pork chops, sliced ¾“ thick from a pork loin.

S&P

1/2 cup flour

1 teaspoon creole seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup lemon juice

1/2 cup dry white wine

3 teaspoon lemon zest

4 cloves garlic, minced

2 teaspoon thyme

8 tablespoons unsalted butter, divided

1 cup heavy cream

Green onions, garnish

Directions:

1. In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder. 
2. Season the chops with S&P and dredge thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.

3. Once hot, add pork chops and cook, without moving (other than to flip), until golden brown on both sides.

4. Remove pork from heat and transfer to a plate. Cover to keep warm or put in a 145F oven.

5. Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.

6. Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.  My chops were already above the desired 145F when they came out of the skillet so no more cooking needed.

7. Add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.

8. Once desired thickness is reached, drizzle over pork chops and serve hot.

We served the chops with orzo and broccoli and here is the pan headed to our friends with plenty of sauce for the pasta.

Since we doubled the recipe, we ate it also and really enjoyed it - sauce will also work on chicken.  The sauce was pretty lemony by itself but just right for us with the meat and pasta – Bev wants to make it again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/13/20 event date