Herbed Pork Chops

Herbed Pork Chops

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “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.”

    Ingredients

  • 1tablespoonvegetable oil
  • 2lbs pork loin chops (about 1 inch thick) or 2lbspork chops( about 1 inch thick)
  • 6tablespoonsfresh lemon juice
  • 6tablespoonswater
  • 1teaspoon thyme or 1teaspoonrosemary, crumbled
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfresh 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.

    • 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!”

  • “Quick and tasty way to make pork chops. We had these with baked potatoes and green beans for a nice middle-of-the-week dinner.”

  • “This was absolutely delicious!I too did Variation #2 and it was great!I think I will try it on chicken too since it was on the “request a recipe” talk group.Thanks for posting this recipe.”

  • “These were amazing.I did variation #2 and it was delicious.I can’t wait to make it again.I may even try it with chicken.Wonderful recipe!!!!!!”

  • “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.”

  • “Great recipe!I used the white wine option for the sauce.I added some milk when I noticed that the sauce was turning out to be very thin.The chops were delicious!”

  • “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.”

    •