Total Time
Prep 30 mins
Cook 0 mins

This recipe comes from Leanne Ely ( It's delicious!

Ingredients Nutrition


  1. Heat olive oil in a skillet over medium-high heat and brown chops on each side, for about 5 minutes.
  2. Remove chops and keep warm.
  3. Meanwhile, combine lemon juice and flour; and stir into the skillet with the chicken broth, green onions, garlic, thyme, salt and pepper to taste.
  4. Bring to boiling and return chops to the skillet (juice and all).
  5. Cover and simmer for 5-6 minutes, until chops are just done.
  6. Keep your eye on them so the sauce doesn't evaporate too soon.
  7. Remove chops and keep warm.
  8. Cook remaining broth mixture, uncovered, over medium-high heat until sauce thickens slightly and serve over the top of the chops.
  9. SERVING SUGGESTIONS: Potatoes (however you like them!), green beans and fresh sliced tomatoes.
Most Helpful

We thought this was good. Skipped the onions and garlic because my husband doesn't like them. Served it with boiled potatoes. The "gravy" was very delicious. Will definitly make this again.

Ludwigj January 18, 2009

I thought this was good, but maybe a little too thyme-ey and lemon-ey...just my personal taste I guess. My fiance liked it.

eightysixtomatoes September 23, 2008

These were good. The family loved them. I did not use the green onions-didn't have, the cornstarch- didn't have, the thyme -didn't have and I also went light on the lemon juice using only 2 T instead of 3. I also used 2 chicken boullion cubes and 1 1/2 cups of water in place of the broth and did not add additional salt. I intended to use additional flour in place of the cornstarch,but forgot and it turned out just perfect. I also served this with boiled potatoes and green beans which were perfect complements. Thanks for a great recipe Hoosier Nana! Great name btw!

Hey, Good Cookin'! November 14, 2011