Tender, juicy and succulent, my seared pork chops are highlighted by an easy citrus-garlic reduction and topped off with fresh parsley and thyme. Serve with creamy mashed potatoes and green beans for a satisfying, good-enough-for company dinner.
Seared Pork Chops with Easy Citrus-Garlic Reduction
Olive oil
4 (1-inch) boneless pork chops, seasoned with salt and pepper
1 clove minced or pressed garlic
2 ounces white wine
1 cup chicken stock
½ lemon, juiced (or to taste)
2 tablespoons butter
Flour, salt and pepper
Fresh chopped parsley and thyme
Preheat oven to 350 degrees.
Season pork chops with salt and pepper. Brown in skillet over medium heat in olive oil for 3 minutes on each side.
After browning, transfer to oven, and cook for 7-10 minutes, depending upon thickness of chops.
When pork chops are done, transfer to platter. Place hot skillet on stove-top over medium-high heat. Add garlic, and sauté for one minute or until fragrant, being careful not to burn. Add white wine, chicken stock, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in flour, add to skillet, and stir until melted. Remove from heat; add salt and pepper to taste.
Pour reduction over pork chops, and sprinkle with fresh parsley and thyme.
