Total Time
25mins
Prep 5 mins
Cook 20 mins

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 Nutrition

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.

Reviews

Most Helpful

I tried the creamed version using cream and tarragon (variation at the bottom of the recipe) and it was most delicious. I will definitely make it again.

Andrea January 13, 2002

This was a big hit at my dinner party, however, I felt there didn't seem to be a big flavor. Maybe they should be marinated to pick up more of the taste.

Tristanny January 02, 2002

Quick to fix and tasty too!

Judy C. December 29, 2002

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