Pork Chops with Lemon Thyme Cream Sauce

By charlotteh371

Ingredients

• 4 rib or sirloin pork chops bone in (about 1/2-inch thick)*
• 4 tbs unsalted butter, divided
• 1/2 cup flour
• 1 tsp salt or creole seasoning
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp shredded lemon zest
• 1 clove garlic, minced
• 3 tbs fresh lemon juice
• 1/4 cup white wine
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 cup heavy cream

Preparation

Step 1

Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ 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 minutes per side. Remove from pan and set aside.
In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes.
Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
Drizzle sauce over pork chops and serve immediately.