Creamy Lemon Thyme Pork Chops

Creamy Lemon Thyme Pork Chops is a main course that serves 6. One portion of this dish contains around 21g of protein, 21g of fat, and a total of 329 calories. For $1.54 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have kosher salt, green onions, unsalted butter, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by 12 Tomatoes. With a spoonacular score of 48%, this dish is solid. Try Creamy Lemon Thyme Pork Chops, Lemon and Thyme Grilled Pork Chops, and Lemon Thyme Pork Chops with Quinoa, Asparagus & Red Peppers | Farberware #NewTraditions #giveaway for similar recipes.

Servings: 6

Preparation duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.Remove pork from heat and transfer to a plate. Cover to keep warm.Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.Remove pork chops to a plate (or to an oven preheated to 200 F), then add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.Once desired thickness is reached, drizzle over pork chops and serve hot.

 

Step by step:

1. In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.

2. Remove pork from heat and transfer to a plate. Cover to keep warm.Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.

3. Remove pork chops to a plate (or to an oven preheated to 200 F), then add remaining butter to sauce in skillet.

4. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.Once desired thickness is reached, drizzle over pork chops and serve hot.

Nutrition Information:

covered percent of daily need