October 23, 2016
Dinner, Main Dish, Sauce,
Pork, Chops, Dairy, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Skillet, Stove Top, No Eggs, Wine, Herbs more
Add toRecipe Book
Add toShopping List
"Siggi & I sit right next to each other at our PC's, but he still managed to surprise me by sending me an email w/a link to this recipe = His version of the strongest hint he can give me. The link took me to the 12Tomatoes site, but it turned out that the recipe had been adapted from the creolecontessadotcom site where Lisa revealed its true origin. The recipe was taken from the "Cupboard To Table" cookbook by Judy Hannemann, a blogger whose site is midnightbakerdotcom -- A complex lineage that finally gives credit where it's due. All that said, I'm entering it here so I can surprise Siggi by making his wish come true. I hope it lives up to his expectations. Give it a try & let me know what you think. ENJOY!"
Heat a heavy skillet over med-high heat. Add 2 tbsp butter & let it melt.
Mix the flour, 1 tsp salt, 1/2 tsp pepper & 1/2 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 min per side. Remove & set aside.
In the same pan, reduce the heat to med & add the lemon juice, lemon zest, garlic, wine, thyme & salt. Mix well.
Place pork chops back in pan, cover, reduce heat to low & cook 15-20 min.
Remove pork chops to a serving platter, cover & keep warm in a 200F oven while making the sauce.
Increase the heat under the pan to med. Blend in heavy cream & remaining butter. Let the mixture bubble & reduce by 25% (it should be like a thin gravy).
Drizzle sauce over pork chops & serve immediately.
There is probably no better gift that you can give Mom than a homemade gift. And what...
When the goblins are out and the night is upon us, hunger strikes in and these...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
I scaled back for 2 serves though cooked up 3 pork loin chops and we found the flavours to be very good with the lemon certainly standing out and as the DH is not overly fond of thyme he did not mind it here as it was not over powering but enough to know it was there. I did omit the onion powder due to dietary issues and as I did not have creole seasoning I used Tuscan seasoning which I added to the flour mix as the recipe directions did not say where to add it to and unfortunately my cream sauce did split so didn't look the best but did not effect the very nice taste of the sauce and well I forgot to add the garnish of the green onions thank you twissis made for For Your Consideration tag game at FF&FF.
These were OK, but not nearly as good as I was expecting. There was almost no thyme flavour even though I used a tablespoon fresh instead of a teaspoon dried. The only flavour that really shone through was lemon, with a slight bite from the Creole seasoning. The coating was nice and crispy after browning, but then got soft and mushy and fell off after returning the chops to the pan; consequently, the sauce was very dark and thick due to a great deal of the flour mixture being incorporated into it even though I only simmered it long enough to melt the butter after I added it with the cream. This was also entirely too long a cooking time! My chops were about an inch thick and they were still overcooked and tough...I'd say brown them no more than 3-4 minutes per side, then simmer no more than 10-15 once they're returned to the pan.