If you’re a pork loin chop lover then this recipe is for you. it produces tender, juicy chops that will make you smile and say “yum, yum!” Get this, I have three children and two of them are mega-picky eaters, mmkay? Well, both of those little turkeys LOVED this pork chop recipe. My son said the lemon cream sauce really made it “zippy”. He said it was “zippy”, Y’all. To me, that is a major compliment coming from old Mr. Picky Pants.
I don’t care where or how this recipe originated because it is delicious! Kuddos to your wife for perfecting it 🙂
Ingredients
4 rib or sirloin pork chops bone in (about ½-inch thick)*
4 tbs unsalted Kerrygold butter, divided
½ cup flour
1 tsp Morton salt
½ tsp pepper
½ tsp garlic powder
1 tsp shredded lemon zest
1 clove garlic, minced
3 tbs fresh lemon juice
¼ cup white wine
½ tsp thyme
½ tsp salt
½ cup Borden heavy cream
Instructions
*Boneless chops may be substituted.
Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes.
Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
Drizzle sauce over pork chops and serve immediately.
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Quick Tip: Experiment with different seasonings when you make these chops. I enjoy using Old Bay.
