This is another recipe that lured me in with its title. I don’t make pork chops very often, so they are a real treat when I do make them. Add a creamy lemon sauce? Yes, please! And they were pretty quick to make. Even better!
If you’ve read some of my previous posts, then you know my husband is gracious enough to help me taste-test everything. It works well unless I make something he doesn’t care for. This isn’t too tough–I’ll make them for lunch while he’s at work, but it didn’t quite work out that way with this recipe. He’s very selective when he eats pork, and he doesn’t like pork chops. I found some nice, lean chops, and he agreed to at least try a bite. I’m pretty rough on him 😉
I’m cooking one of my favorite recipes from The Cupboard to Table which is Pork Chops with Lemon Thyme Cream Sauce. If you’re looking for a fast, easy, and delicious dish this is the perfect recipe.
The Ingredients
The pork chops were just over $3, and the rest of the ingredients were also inexpensive. There aren’t any unusual or difficult to find items, nor is there any special equipment needed. Just a large skillet with a lid, a bowl, an oven-safe plate, and the usual measuring cups and spoons.
The Process
I’m glad I read through the recipe before I started, or I wouldn’t have had the oven preheated to keep the pork chops warmed. I’d like to see instructions to preheat the oven earlier in the instructions.
Otherwise, this recipe was straightforward and easy to follow. I used 1/2″ thick chops and browned them for 5 minutes on each side. Then I cooked them for 15 minutes after adding the juice, zest, wine, and seasonings.
