I am super excited to share my foodie friend Judy Hannemann from The Midnight Baker newest cookbook, The Cupboard to Table!
I’m cooking one of my favorite recipes from The Cupboard to Table which is Pork Chops with Lemon Thyme Cream Sauce.
If you’re looking for a fast, easy, and delicious dish this is the perfect recipe.
The Cupboard to Table is full of satisfying meals made from what you have on hand!
This is one beautiful cookbook full of bright colorful photos that showcase the wonderful recipes perfectly.
Don’t forget you can Pre-Order The Cupboard to Table from the following vendors:
Pre-order now from Amazon:
The Cupboard to Table Cookbook: Satisfying Meals Made from What you Have on Hand
Pre-order from QVC:
The Cupboard to Table Cookbook
Pre-order from Barnes & Noble:
The Cupboard to Table Cookbook
Let’s start cooking people!
First, take your bone-in pork chops, or boneless pork chops if you prefer.
Lightly flour the pork chops and pan fry them until golden brown.
Secondly, in the same pan you cooked the pork chops in we’re going to make our delicious sauce!
The sauce is made with lemon juice, zest, wine, and cream.
This is one of the best cream sauces I’ve ever tasted!
Lastly, allow the pork chops to bathe in the sauce over low heat for about 15 minutes.
It really is that simple people!
You have a delicious meal in under 30 minutes which is my kind of cooking!
I served my pork chops with a side of lemon butter rice.
Enjoy!
Pork Chops with Lemon Thyme Cream Sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
4 rib or sirloin pork chops bone in (about ½-inch thick)*
4 tbs unsalted butter, divided
½ cup flour
1 tsp salt or creole seasoning
½ tsp pepper
½ tsp garlic powder
1 tsp shredded lemon zest
1 clove garlic, minced
3 tbs fresh lemon juice
¼ cup white wine
½ tsp thyme
½ tsp salt
½ cup heavy cream
Directions:
Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes.
Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
Drizzle sauce over pork chops and serve immediately.
This was seriously SO good. I added some morel mushrooms (cut in half lengthwise) to saute in the cream sauce. It was out of control good. Fresh alternative to brown gravy. I served the pork & sauce with cream cheese mashed potatoes. YUM!!! I will make this dish again and again. Thank you!!!
I’m so glad you enjoyed it Lisa!
Can you omit the wine?
Yes Tracy use chicken broth instead.
I really dont use heavy cream is there something else i could use? Thank you
Hello Cynthia, whole milk should work.
How much flour? Not listed in the ingredients.
All updated Donna, about 1/2 cup.
Thank you. ?
You’re welcome.
What kind of wine do you use?
Hello Chelsea white wine was used in the recipe.
I use those little mini bottles of Sauvignon bland from the grocery store. Turned out excellent. It was just me and I wasn’t prepared to down a whole bottle?
Thank you Ernest!
To make a low carb versio, I traded the flour for flax meal and Parmesan cheese! It was out of this world good! We all loved the cream sauce and will be making this again!
That’s a wonderful idea Lorae! Thank you for sharing.
Thanks for the tip about low carb. I was just thinking how to cut out the flour and there your suggestion appeared. That’s the way I will make it.
Enjoy Susan!
What would be a good side dish for this?
Hello Rebecca I served it with my Lemon Butter Rice. Here’s the link. https://www.creolecontessa.com/2015/05/lemon-pepper-fish-with-lemon-butter-rice/
What inexpensive white wine would you suggest?
Hello Cher, I don’t drink wine so I am not sure what’s the best to use. For this recipe I used a sample size bottle of wine just for this recipe.
Can not wait to make this!
Enjoy Brandi!
This looks absolutely delicious! Must male fory kids and hubby ! Great Sunday dinner !
Will be making this for the first time for dinner tomorrow. I got cheap chardonnay (a dry/not so sweet white) for the wine, but as pork and apples (et al) go together so well, maybe I’ll try a sweeter white (like pino grigio) next time and will come back and post my thoughts!
Enjoy Mrs. Neu
Would corn starch work in place of flour???
Hello Maria, cornstarch would work as I use it all the time when quick frying Asian food. The only issue is it may over-thicken the gravy and you can rectify that just by adding a little extra liquid if needed.
I tried it and it was great!!!! It was a bit thick but tasted really good thank u!!!!
Oh my word!!!! This is an incredibly tasty pork chop recipe!
OK, first off this was amazing!! Made a couple of subs – used a combination of gluten free flours and red wine. It made a brown gravy but was still on point. Will definitely make this again.
I am glad you enjoyed it Michelle!
Can I use almond flour instead of white flour in this recipe?
Hello Lynsey, I’ve never used almond flour before. I am not sure how that would work. It can’t hurt to try it.
Is the green garnish in the photo chives? I didn’t see that in the recipe so just checking. I guess it isn’t a big deal to omit? Though I love chives 😉
Hello Jessica, I used green onions as a garnish but chives would work perfectly as well.
I’ve made this twice with French bread and my family loves it. Doesn’t stay in the house for 2 days. Will try the donuts next time.
This sounds like it would be really good. Do you make it with fresh or dried thyme?
I used dried Thyme Britt~
This sounds great I’m cooking it tonight. Thanks! I’m always looking for something different to do with pork chops. I’m gonna make it with mashed potatoes and some lemon butter green beans!!!Cant wait!
Enjoy Christie!
Thank you Jeffrey, that’s really kind of you!
Hello Jessica, I find that it’s important not to have the fire too high when adding cream. I try to simmer the cream so it want curdle. I hope this helps! Enjoy