Sexy Pork Chops

Sexy-Pork-Chops

Sautéed Pork Chops with Lemon-Garlic Sauce | Servings: 4 | Time: 30 Minutes

Ingredients:

  • (4) 1″ thick Pork Chops
  • Salt
  • Black Pepper
  • 2 teaspoon Olive Oil, divided
  • 2 Cloves Garlic, Minced
  • 1/2 Cup White Wine
  • 1/2 Cup Low-Sodium Chicken Broth
  • Grated Lemon Zest and 1 Tablespoon Lemon Juice from one lemon
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 Teaspoon Chopped Fresh Rosemary

Sexy Pork Chops | The Mountain Kitchen

Directions:

Sprinkle pork with salt and pepper. Heat 1 tsp. oil in a large, heavy skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and internal temperature reaches 145˚F, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm.Add remaining tsp of oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from bottom of the skillet, until liquid is reduced by two-thirds, about 5 minutes.
Remove skillet from heat and stir in a little salt and pepper, lemon zest and juice, and herbs. Serve pork chops drizzled with sauce.

Sexy Pork Chops | The Mountain Kitchen

I served these pork chops with a fresh salad (Click HERE for the recipe) and left over Chardonnay from the recipe. Very sexy!

A Do-Againer! 😉

DMS

Sexy Pork Chops
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. (4) 1" thick Pork Chops
  2. Salt
  3. Black Pepper
  4. 2 teaspoon Olive Oil, divided
  5. 2 Cloves Garlic, Minced
  6. 1/2 Cup White Wine
  7. 1/2 Cup Low-Sodium Chicken Broth
  8. Grated Lemon Zest and 1 Tablespoon Lemon Juice from one lemon
  9. 1 Tablespoon Chopped Fresh Parsley
  10. 1 Teaspoon Chopped Fresh Rosemary
Instructions
  1. Sprinkle pork with salt and pepper.
  2. Heat 1 tsp. oil in a large, heavy skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and internal temperature reaches 145˚F, about 3-5 minutes on each side.
  3. Transfer pork to serving platter and cover to keep warm.Add remaining tsp of oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from bottom of the skillet, until liquid is reduced by two thirds, about 5 minutes.
  4. Remove skillet from heat and stir in a little salt and pepper, lemon zest and juice, and herbs. Serve pork chops drizzled with sauce.
The Mountain Kitchen http://www.themountainkitchen.com/
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32 thoughts on “Sexy Pork Chops

  1. Lackawanna Bed and Breakfast

    This sounds delicious and I have all the ingredients so think I will try it tonight and with the salad. SC

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  4. Pat

    Having company next weekend so I’m trying but tweeting a little……I’m using bone in chops and tarragon for the herb……looking forward to cooking….

  5. Katy

    Hmmm…are you pounding them down or cooking them covered? Mine are VERY rare looking and are only getting to about 95 degrees after about 4-5 min on each side. I’ve turned the heat down and covered them and they seem to be coming up to temp. Smells yummy!

  6. Stacy

    So good!!! I made this with homemade beef broth instead of chicken broth- but other than that I didn’t change a thing. I served it with goat cheese mashed potatoes and sautéed spinach with mushrooms- beyond delicious! Simple, but an impressive meal- perfect for dinner guest! Thanks for sharing!!!

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  9. Who in this world doesn’t love a sexy pork chop? Hopefully no one! This looks so cozy and wonderful for a cold winter’s eve dinner. We love pork chops so thanks for sharing and Happy “Sexy Chop” Holidays.

  10. Jennifer

    Ok.. This sauce is AMAZING. I’ve had it 3 times this week and I have also poured it on some seasoned French fries. It’s too easy and absolutely delish!!!!!

  11. Pingback: Sexy Pork Chops Update | TheMountainKitchen.com |

    • Hi Suzanne! I see your comments on a lot of other blogger’s pages and somehow I feel like I know you…lol! These pork chops are crazy. Makes my stats go rogue on a daily basis. I have actually tweaked this recipe a little for fish and will be posting about that next week. Thanks for taking a look around in The Mountain Kitchen! :)

  12. Angela Moore

    Can you bake the porkchops as well as frying them? My boyfriend does not like his porkchops fried but this recipe looks amazing.

    • Hi Angela,
      I’ve never tried baking them. I would think it would be ok. The browning in the pan does add more flavor to them.
      If you decide to bake them, let me know.
      If you go to the search menu on right side of the blog page you can search “pork chops” There are other recipes you both may like also.
      Thanks for stopping by The Mountain Kitchen!
      Debbie

  13. Tangie

    OMG!! Made these for my husband’s birthday dinner; he took one bite & said “Wow these are sexy”!! I paired them with Garlic Roasted Asparagus and Mashed Potatoes. So good, thanks

    • Thank you so much for taking the time to comment. I love feedback from everyone that finds something good to eat in The Mountain Kitchen. Your sides sound great! Now I’m hungry… 😉

  14. Emily

    Thank you for the recipe. We really enjoyed these. I made a few minor adjustments: I grilled the chops and rook a small piece of the fatty part for my pan drippings. I followed everything else except I didn’t have any lemons or juice. So, I used orange juice instead. Delicious!! I paired with asparagus, rosemary roasted potatos, and ceasar salad. I will be trying this with lemon next week :)

    • Hi Emily!

      I love your adjustments, especially the grilling part. My husband David is quite the griller and he would love this also. The orange sounds wonderful also. Did you use the orange zest? You have my mind and imagination going now…

      Thank you so much for for visiting The Mountain Kitchen and taking time to comment.

      Debbie

  15. Diane

    I made this last night and I just have to say this was THE best pork recipe I have come across! My fiancé who doesn’t always love pork went for a second helping. I made it as recipe states with the exception the white cooking wine I used was lemon flavored, so I left out the lemon zest. I paired it with an edamame and corn succotash. For sure my new go to recipe, thank you!

    • Hi Diane!

      I am so glad you like the recipe. You are wise not to overpower the sauce with lemon and eliminating the zest. Good call!
      I always love hearing from people who try the recipes I post.

      Thanks for visiting The Mountain Kitchen! Come back again soon…

      Debbie

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