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Ingredients
- 1 tbsp. vegetable oil
- 4 (1 inch thick) pork loin or possibly rib chops (about 2 lb.)
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1/2 teaspoon dry thyme or possibly rosemary, crumbled
- 1/4 teaspoon each salt and pepper
Directions
- Heat oil in large skillet over medium-high heat. Add in chops and cook 2 to 4 min, turning once, till golden. Reduce heat to medium low and cook 10 to 12 min longer, turning chops often, till browned and cooked through but not dry inside. Remove to heated dinner plates and keep hot. Add in remaining ingredients to skillet. Bring to a boil over high heat. Cook 1 to 2 min, stirring up brown bits in bottom of pan, till thickened and syrupy. Spoon over chops. Makes 4 servings.
- Variations: Instead of lemon juice and water, use 1/4 c. dry white wine. Or possibly make the sauce with 1/4 c. each heavy cream and chicken broth and substitute 1/2 tsp. dry tarragon for the dry thyme.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 131 | |
| Calories from Fat 121 | 92% |
| Total Fat 13.65g | 17% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 49mg | 1% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.74g | 0% |
| Protein 0.22g | 0% |
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