You will LOVE Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, delicious 20 minute dish!
Anyone out there in this big, old world want to try a DELICIOUS, QUICK, and EASY recipe for Seared Pork Chops in a Lemon, Wine & Herb Sauce? If you’re interested, then have I got a recipe for YOU! These pork chops are a perfect choice when you don’t have a long time to fix dinner, but want something really tasty, and packed with flavor!
I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! Both of us LOVED it, and it was so incredibly simple to make! We even loved the leftovers the following night (score one for me for not having to cook again! Yippee!)
Seriously – these pork chops are so good, and the sauce is what sends them over the top! How can you go wrong with lemon, white wine, garlic, rosemary, etc in the sauce? YUM.
How To Make These Pan Seared Pork Chops
Season each of the boneless pork chops lightly with salt and pepper.
Heat olive oil in a large skillet on medium-high until very hot. Add the pork chops, seasoning side down, to the hot skillet. Let them cook (without disturbing) for 4-5 minutes (pork will be browned).
After 4-5 minutes, when bottom of chop has a good brown “sear” on it, carefully flip the pork chops over and continue cooking 4-5 minutes, until second side is cooked.
Remove Pork Chops And Keep Warm
The pan seared pork chops should be cooked through. Remove the pork chops from the skillet onto a large plate.
Cover and keep the pork chops warm. I covered them with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce.
Make The Lemon, Wine & Herb Sauce In Same Skillet
Do not wipe or clean out the skillet. Add additional olive oil, and heat it until very hot (but not smoking) on medium heat. Now add the minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.
Add white wine and chicken broth to the skillet. Turn the heat up to high, and cook, making sure you get all the brown bits stuck onto the skillet bottom scraped up. There’s a lot of flavor in them.
Continue cooking the sauce until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).
Once liquid has been reduced, remove the pan from the heat and stir in lemon zest, lemon juice, additional salt and pepper, and the fresh chopped rosemary and parsley. Stir to combine.
Time To Serve The Seared Pork Chops!
Once the sauce is finished cooking, it is time to serve these delicious seared pork chops! Place the chops onto a serving platter, and spoon all of the skillet sauce over the top. Serve immediately.
I served our seared pork chops with a side of rice and some green beans from our garden. Absolutely delicious!
Hope you enjoy these delicious seared pork chops in a lemon, wine and herb sauce! I know WE SURE DID! Have a great day.
Looking For More PORK CHOP Recipes?
You can find all of my recipes using pork in the Recipe Index, located at the top of the page. A few favorite pork chop recipes include:
Interested In More Recipes?
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Recipe Source: http://www.themountainkitchen.com/2013/06/14/sexy-pork-chops/
You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!
- 4 boneless pork chops (about 1 inch thick)
- salt & pepper
- 2 Tablespoons olive oil (divided)
- 2 cloves garlic , minced
- 1/3 cup white wine
- 1/2 cup chicken broth
- zest from 1 lemon
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh parsley , chopped (must use fresh, for flavor!)
- 1 teaspoon fresh rosemary , chopped (must use fresh, for flavor!)
- Lightly season the pork chops with salt and black pepper.
- Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
- Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine. Place chops back into sauce, spoon sauce over chops. Reheat briefly, only if necessary.
Transfer pork chops onto serving platter. Spoon sauce over the top of each pork chop. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!
