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.
- 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
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Heat oil in large skillet.
- 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.
- Add remaining ingredients to the skillet and increase heat to high.
- Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
- Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
- 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.
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.
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.
Quick to fix and tasty too!