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."
photo by Sharlene~W
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
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
directions
- 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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Reviews
-
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!
-
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. -
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.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
