This recipe is not for the faint-hearted, with its rich creamy sauce smothering pan-fried pork chops.
The sauce is somewhat addictive – the gorgeous tang of the lemon pairs perfectly with the thyme and garlic (my kids loved it so much they made me pour it on their potatoes too). To me, all cream-based sauces taste better with a dash of wine, but if you do not want alcohol in here, substitute with the equivalent amount of chicken stock.
All this recipe takes is one pan, a few simple ingredients and about 25 minutes of your time to get these succulent pork chops. Enjoy!
PREP TIME: 7 mins
COOK TIME: 20 mins
SERVES: 5 people
4-5 boneless pork chops
1/4 cup flour
1/4 cup cornflour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
200ml of cream
4 tablespoons butter
3 cloves garlic diced
1/4 cup lemon juice
1/4 cup dry white wine
1 teaspoon lemon zest
1 tablespoon fresh thyme
1/2 teaspoon paprika
1 teaspoon honey (optional, if find lemon too tangy)
Salt and pepper to taste
1.In a small bowl, mix together flour, oregano, garlic powder, cayenne and onion salt, and season generously with salt and pepper.
2.Coat the pork chops thoroughly in dry mixture, pressing gently so it sticks to the meat, then heat 2 tablespoons of butter in a large pan over medium-high heat.
3.Add the pork chops and cook, without moving (other than to turn), until browned on both sides, about 5-6 minutes each side.
4.Remove pork from pan and transfer to a plate and set aside while making the creamy sauce.
5.In the same pan, add in your diced garlic and cook for about 2 minutes to soften, then pour in wine to deglaze the pan before adding in the lemon juice and zest, and thyme, then season again with salt and pepper.
6.Simmer for 4-5 minutes then pour in the cream and thoroughly combine. Taste and if you find it a little tangy, add a little honey.
7.Add in two more tablespoons of butter, combine, then reduce heat to medium and return pork chops to pan. Very gently simmer for about 10 minutes.
8.You can either coat the chops in the creamy sauce or leave them with just the browned top showing.
9.Serve immediately. I served mine with some garlicy fried potatoes and a fresh spinach, grated courgette and carrot salad for some freshness as the creamy sauce is very rich!