Description
Enjoy these quick and flavorful pan-fried pork chops, infused with bright lemon and aromatic herbs. They’re perfect for a weeknight meal that tastes like it took hours to prepare.
Ingredients
Scale
- 4 pork chops (about 1-inch thick)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper to taste
Instructions
- Pat the pork chops dry with paper towels and season them generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the pork chops to the hot skillet and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the pork chops from the skillet and set aside.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Stir in the fresh parsley and thyme.
- Return the pork chops to the skillet and spoon the sauce over them. Cook for another minute to heat through.
- Serve the pork chops immediately with the lemon-herb sauce.
Notes
- For thicker chops, you may need to adjust the cooking time. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Feel free to substitute other fresh herbs like rosemary or oregano.
- A squeeze of fresh lemon juice over the finished dish adds extra brightness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: Approx. 300-350
- Sugar: Approx. 2g
- Sodium: Approx. 200mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 4g
- Fiber: Approx. 1g
- Protein: Approx. 30g
- Cholesterol: Approx. 90mg