Made this last night with sriracha broccoli and peanuts, and some plain egg noodles on the side. These are some of the most juiciest pork chops I have ever cooked. And actually, pretty damn easy to do, too.
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 4 boneless pork chops 1/4 to 1/2 inch thick
- A few pinches of salt and pepper
- 1/4 cup flour
- 1 lemon
- 4 oz sliced mushrooms
- 1/2 sliced onion
- 3 cloves of garlic minced
- 1/2 cup chicken broth
Heat skillet over medium high heat with olive oil and butter.
Season pork chops both sides with salt and pepper.
On a plate, place flour- and zest your whole lemon over the flour and mix together. I use a cheese grater when I zest. Keep the lemon aside.
Press both sides of the pork chops into the zested flour and place into pan. Cook about 4-5 minutes on both sides until golden brown. Remove pork chops from the pan, and set aside on a plate.
Allow pan to cool for a minute or two and reduce heat down to medium low.
Add in mushrooms and sautee for 3-4 minutes.
Add in Onions, and cook for an additional 3 minutes until starting to brown.
Add in minced garlic and cook for another minute.
Add in chicken stock and bring to a boil, scrape the bottom of the pan to release all of that stuck on goodness.
Let reduce for about 5-10 minutes until sauce thickens a little bit.
Cut your lemon in half, and being mindful of the seeds, squeeze lemon juice into the pan.
Add the pork chops back and combine all of the flavors together flipping the pork chips once to get juice on it.
Slice the lemon in 4ths (mindful of seeds) and place in the pan with pork chops, mushrooms and onions to extract a little more flavor. Then Serve.
These pork chops were seriously amazing. Especially mixed together with the sriracha broccoli that I made. Make this recipe and you will not be disappointed!
Adapted from: sauteed garlic lemon pork chops