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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings
Calories 761
Calories from Fat 537		(70%)
Amount Per Serving		%DV
	Total Fat 59.7g	91%
	Saturated Fat 21.5g	107%
	Monounsaturated Fat 25.2g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.0g
Cholesterol 194mg		64%
Sodium 450mg		18%
Potassium 809mg		23%
Total Carbohydrate 2.0g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.5g
Protein 51.0g		102%
detailed view... how is this calculated?

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⁽⁸⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Dec 6, 2001

This is a simple, yet delicious entrée. Elegant enough for a dinner party, especially Variation 2. Update: My favorite is the cream/tarragon version, but I decided it needed more sauce. When I make it I triple all of the sauce ingredients.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon vegetable oil
2 lbs pork loin chops or pork chops (about 1 inch thick)
6 tablespoons fresh lemon juice
6 tablespoons water
1 teaspoon thyme or rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions

1
Heat oil in large skillet.
2
Over medium-high heat, add chops and cook until golden brown on both sides (2 to 4 minutes) Reduce heat to low and cook, turning often until chops are cooked through (10 to 12 minutes) Remove from pan and keep warm.
3
Add remaining ingredients to the skillet and increase heat to high.
4
Bring to a boil and cook, stirring up bits stuck to pan, until thickened (1 to 2 minutes) Serve sauce over chops.
5
Variation 1: Replace lemon juice and water with 3/4 cup dry white wine.
6
Variation 2: Replace lemon juice and water with 3/4 cup heavy cream and 3/4 cup chicken broth and replace dried thyme with dried tarragon.

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Featured Reviews for This Recipe

From: libbysnax

On Oct 30, 2006

Great recipe! I used the white wine option for the sauce. I added some milk when I noticed that the sauce was turning out to be very thin. The chops were delicious!

1 person found this review helpful

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From: HeidiSue

On Dec 29, 2004

FABULOUS! Here's what I did- I love lots of sauce, so I doubled it and used 3/4 cup of chicken broth, 3/4 cup of sherry and 1 1/2 cups of heavy cream. I used thyme and also added some dry mustard. It was to die for, very delicate! My pork chops were a little thick (costco). Next time I will use a pork loin and slice it into medalions and serve it over wild rice. Thank you so much.

4 people found this review helpful

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From: Andrea

On Jan 13, 2002

I tried the creamed version using cream and tarragon (variation at the bottom of the recipe) and it was most delicious. I will definitely make it again.

7 people found this review helpful

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From: Tristanny

On Jan 2, 2002

This was a big hit at my dinner party, however, I felt there didn't seem to be a big flavor. Maybe they should be marinated to pick up more of the taste.

5 people found this review helpful

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