Herbed Pork Chops

Sharlene~W's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ½ teaspoon salt
• ¼ 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.

Reviews

[Andrea]

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.

[Tristanny]

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.

[Judy C.]

Quick to fix and tasty too!