Kate's Cuisine

Nov 27 2015

Pork Chops in a Lemon Pepper Sauce

Pork Chops in Lemon Pepper Sauce

I’ve made lemon pepper pork chops more times than I’d like to admit. When Brent and I first moved in together, it was one of the first things he told me he really liked. It was also one of the only things I could cook, so it worked out well. At the time I just used a lemon pepper seasoning on my pork chops and then seared them off.

It’s been a few years since then and not only have I gotten bored with lemon pepper pork chops, I’ve also gotten bored with the many different ways of preparing them. I suppose enough time has passed because after buying pork chops last night and bringing them home for supper, my mind just wouldn’t stop wandering in the direction of lemon pepper. I came up with this method of still just searing the pork chops off and finishing them in the oven but other than salt and pepper, no other seasoning was used. Instead, I made a delicious sauce chock-full of lemon pepper and just poured it over the pork chops when they were done. Beautiful.

  • 4 bone-in loin pork chops $6.37
  • 4 tablespoons butter, divided $0.24
  • 1 tablespoon olive oil $0.03
  • 2 tablespoons flour $0.02
  • 1 onion, diced $0.47
  • 2 cloves garlic, minced $0.02
  • 2 cups chicken stock $1.00
  • 1 cup water Free!
  • Zest of 2 lemons $0.70
  • Juice of 1 lemon $0.35
  • 2 tablespoons honey $0.20
  • 2 tablespoons fresh thyme $1.00
  • 1 tablespoon dried thyme $0.75
  • 1 tablespoon freshly ground black pepper $0.01
  • Salt $0.01
  • Ground black pepper, for the pork chops $0.01

Total cost $11.18
Cost per serving $2.80

1.) Preheat oven to 400 degrees Fahrenheit.

2.) In a cast iron skillet set over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Generously season both sides of the pork chops with salt and ground black pepper. When the butter has melted and starts to foam, add the chops to the pan. Sear for 2 to 3 minutes on each side, until the pork chops are seared and golden brown. Transfer to a rimmed baking sheet.

3.) Place the pork chops in the oven and cook for 10 minutes, or until the chops are just cooked through and reach a temperature of 145 degrees in the centre. After taking them out of the oven, tent to keep warm and allow them to rest.

4.) Melt remaining 2 tablespoons of butter in a medium-sized saucepan over medium heat. Add onion and saute for 5 minutes, until the onions are soft and translucent but haven’t begun to colour. Add garlic, stir and cook for one more minute.

5.) Add the flour and whisk vigorously. The mixture will form clumps; that’s okay. Cook for 2 minutes to cook out the raw flour. Add the chicken stock, beginning with just a little at a time, whisking as you do to break up any lumps that form. Bring the entire mixture up to a boil and then thin it out with as much or as little water as you’d like. Lower the heat to medium.

6.) Add the zest and juice of the lemons, the fresh and dried thyme, 1 tablespoon of freshly ground black pepper, and honey. Whisk to thoroughly mix all ingredients and continue to simmer for about 15 minutes. Taste and adjust seasoning.

7.) Place pork chops on a platter and spoon sauce over top.

8.) Serve and enjoy!

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