Herbed Pork Chops

"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."
Herbed Pork Chops created by SharleneW
Ready In:




  • 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.

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  1. Minnie0o0
    It was okay, I made the wine version as I didn't have lemon juice in the house. I dredged the pork chops in flour before browning them in the pan and I added garlic to the recipe, which I do to every recipe. I strained the garlic off and turned the wine into gravy afterward. Not a bad recipe. It would have been quite bland without the garlic.
  2. libbysnax
    Great recipe! I used the white wine option for the sauce. I added some milk when I noticed that the sauce was turning out to be very thin. The chops were delicious!
  3. Sharlene~W
    Herbed Pork Chops Created by Sharlene~W
  4. HeidiSue
    FABULOUS! Here's what I did- I love lots of sauce, so I doubled it and used 3/4 cup of chicken broth, 3/4 cup of sherry and 1 1/2 cups of heavy cream. I used thyme and also added some dry mustard. It was to die for, very delicate! My pork chops were a little thick (costco). Next time I will use a pork loin and slice it into medalions and serve it over wild rice. Thank you so much.
  5. ellie_
    Quick and tasty way to make pork chops. We had these with baked potatoes and green beans for a nice middle-of-the-week dinner.



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