Pork Chops with Lemon Thyme Cream Sauce

Pork Chops with Lemon Thyme Cream Sauce

4 boneless pork chops, about 1/2-inch thick
4 tablespoons unsalted butter, divided
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 cup white wine or chicken broth
1/2 teaspoon dried thyme (or a couple sprigs of fresh thyme)
1/2 teaspoon salt
1/2 cup heavy cream

Pound the pork chops (under waxed paper) until about 1/4-inch thick.

Combine the flour, salt, pepper, and garlic powder.  Coat the pork chops on both sides in the flour mixture and shake off the excess.

In a large skillet, melt 2 tablespoons butter over medium high heat.  Brown the pork chops well on both sides, about 5-8 minutes per side.  Remove from pan and set aside.

Add the lemon zest, lemon juice, garlic, white wine and thyme to the skillet, stirring to scrape up the browned bits. Bring to a boil and reduce heat to medium.  Return the chops to the pan, cover and simmer 15-20 minutes until chops are completely cooked.

Remove the chops to a serving platter and keep warm in a 200^F oven.

Add the remaining 2 tablespoons butter to the skillet and stir until melted.  Blend in the heavy cream and cook until reduced by about 25% and slightly thickened.  Serve the sauce over the pork chops.

MY NOTES:  By the time the chops simmered 20 minutes in the wine mixture, the wine & lemon mixture was gone and the skillet was pretty dry and close to burning!  I added an extra 1/4 cup of chicken broth to the skillet and brought it back to a boil before I added the cream and butter.

NEXT TIME, I would brown the pork chops and keep them warm (they didn't really need extra cooking).  I would then make the sauce and serve it over the chops.

These were tasty!  Great with Steamed Rice and Broccoli.  The sauce was really good with the Broccoli.

Found on Pinterest and linked to http://creolecontessa.com/2016/05/pork-chops-lemon-thyme-cream-sauce/