Pork Chops with Garlic and Lemon Sauce

You guys, I made an awesome dinner the other night. Seriously, we were both super satisfied with these amazing pork chops. Oodles of flavor and on the table in about 20 minutes.Seriously, what more could you ask for? The pork chops are delicious and tender, and the sauce has a good balance of lemon and garlic to offer something a little different and bright. What I enjoy of these stove top pork chops is how easy it is to keep them juicy and moist, which can sometimes be tricky when you're working with them on the grill--they can get dry so quickly. So in addition to a delicious chop, you also get a lovely sauce with this recipe. By the way, that sauce was pretty tasty when it made it's way to my baked potato, too.

I picked up two pork chops at the grocery store, but wasn't exactly sure what I would do with them. So I poked around on Pinterest and found this recipe from Debbie at The Mountain Kitchen. Debbie made four chops, but I didn't reduce the sauce. In fact, given how this cooked down, I'd argue to double the ingredients to sauce 4 chops. I'm out of fresh herbs this time of year, so I left out the rosemary and just seasoned with parley, which added to the bright flavors. I also put the chops back in the sauce to cook a little bit more because I realized they hadn't gotten quite up to temperature when I removed them from the skillet. The bonus here is that the bottom of the chops got some of that lovely sauce that was later spooned over the top. Yum! If you're a fan of garlic and lemon, you'll like this recipe. Try it with the pork chops, but I imagine it would also be delicious with chicken breasts, too. Definitely another keeper for our dinner menu.

Pork Chops with Garlic and Lemon Sauce

Ingredients

2 boneless pork chops, about 1 inch thick
salt and pepper to taste
2 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup white cooking wine
Zest of one lemon
1 Tablespoon lemon juice
1 teaspoon parsley

Heat 1 teaspoon olive oil in a medium skillet over medium high heat. While skillet comes to temperature, season pork chops with salt and pepper on both sides.

Add pork chops to preheated skillet and cook on each side for about 4-5 minutes. Internal temperature should be 145 degrees F. Remove from skillet and tent with foil to keep warm.

Reduce heat to medium low. Add remaining olive oil and minced garlic, cooking garlic until fragrant, about 30 seconds.

Add chicken broth and wine to skillet and scrape up the browned bits from the bottom of the pan. Cook for about 5 minutes or until the liquid is reduced to about half.

Add lemon zest, juice and parsley to sauce and stir to combine. Return pork chops to pan and cook for another 2-3 minutes.

Plate pork chops and ladle sauce over top. Serve with desired side dishes, like baked potatoes and a green salad.

Makes 2 servings.

Happy Baking,
The Cookie Princess

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