Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Pork Chops with Lemon Thyme Sauce

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IMG_0900I came across this nugget of a recipe through Pinterest.  It is adapted from bakeatmidnight. I increased the quantities of the sauce and I am glad I did.  The sauce of this recipe is out of this world.  I served it over rice as well.  Since then I have made the sauce with chicken as well.  I prefer it with chicken for that matter. I will add it to my regular rotation.  I have added the chicken version below.

Pork Chops with Lemon Thyme Sauce

adapted from bakeatmidnight.com

Serves 6

Ingredients

For the Pork:

  • 6 bone in or boneless pork chops (1/2 inch thick)
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 3 Tbsp olive oil
  • 3 Tbsp butter

For the sauce:

  • zest of 1 lemon (1 Tbsp)
  • 3 cloves of garlic minced
  • 1/2 cup fresh squeezed lemon juice
  • 3/4 cup dry white wine
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • 1 1/2 cup heavy cream
  • 2 Tbsp butter

Instructions:

For the pork: Combine the flour, salt, pepper, and garlic powder in a shallow bowl.  Dredge the pork chops in the flour mixture on both sides until well coated, shaking  off any excess.

Heat a skillet over medium high heat and add the butter and olive oil to the pan.  Cook the pork chops 5-8 minutes on each side until golden brown.  Set pork chops aside and make the sauce.

For the sauce: In the same skillet you used to cook the pork add the lemon zest, minced garlic, white wine (or broth if you prefer), lemon juice, thyme, and salt.  Stir with a whisk.  Add the pork chops back into the skillet.  Cover with a lid and cook for 15 to 20 minutes over medium heat.  Remove the pork chops to a platter and keep warm.  To the remaining sauce add the heavy cream and butter and stir until the butter has melted.  Serve over pork chops with a side of steamed rice or pasta and veggies.

Printable Recipe

Chicken with Lemon Thyme Sauce

Serves 6 – by goodcookbecky sauce adapted from bakeatmidnight.com

Ingredients:

For the chicken:

  • 3 large boneless, skinless chicken breasts spit in half horizontally to make 6 thinner chicken cutlets
  • 1 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 3 Tbsp olive oil
  • 3 Tbsp butter

For the sauce:

  • zest of 1 lemon (1 Tbsp)
  • 3 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 3/4 cup white wine (or chicken broth)
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • 1 1/2 cups heavy cream
  • 2 Tbsp butter

Instructions:

For the chicken: In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika with a fork.  Dredge the chicken cutlets in the flour mixture on both sides, shaking off any excess.

Heat a large skillet over medium high heat.  Add the butter and olive oil to the skillet and cook the chicken 5 to 8 minutes on each side.  Remove the chicken to a plate and make the sauce.

For the sauce: In the same skillet combine the lemon zest, garlic, lemon juice, white wine (or broth), thyme, and salt over medium heat.  Whisk to combine.  Add the chicken back into the pan and cover over medium low heat for 15 to 20 minutes or until the chicken is fully cooked through.  Remove the chicken to a platter and keeps warm.  To the sauce add the heavy cream and butter and stir until the butter is dissolved and the cream is well stirred into the sauce.

Serve the sauce over the chicken and steamed rice (or pasta) with green beans or broccoli.

Printable Recipe

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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