- 4 rib or sirloin pork chops bone in (about ½-inch thick)*
- 4 tbs unsalted butter, divided
- ½ cup flour
- 1 tsp salt or creole seasoning
- 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 heavy cream
- 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.
Source: Creole Contessa
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