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Pork Chops & Lemon Gravy
Pork chops. What’s there to say about pork chops?
When cooked right, I like them a lot, especially my honey thyme chops or this easy stir-fry. They’re a great cut of meat but also very unforgiving—it’s real easy to mess them up and you end up with dried out pieces of leather.
Provided you’re not allergic or have religious bans on eating pork, they’re a quick (this one’s on the table in about 15 to 20 minutes) and tasty main course that you can put a lot of flavor into.
It’s pretty difficult to come up with good recipes for them, though, at least I think it is; you have to give them a twist. They’re pretty boring if you don’t. That’s why I jumped at the chance of making this recipe as soon as I laid eyes on it.
Ingredients:
4 to 6 pork cops (bone in)
2 shallots
2 garlic cloves
1 lemon
1 or 2 rosemary sprigs
2/3 cup water
1 tsp balsamic
2 oz butter
salt & pepper
Directions:
Turn the shallot and 1/2 the lemon in slices. Squeeze the other lemon half and grate the garlic.
Season the pork chops with a royal amount of salt and freshly cracked pepper.
Heat the butter and add the pork chops.
Give the pork, depending on their thickness, 2 to 2 and a half minutes on each side.
Flip them over once. I need a bigger skillet, it gets a bit crowded in there at times.
Add the shallots after you flipped the chops. Give the other side 2 and a half-minute as well.
Next, add the garlic, pour in the lemon juice and water and add the lemon slices.
Use 2 rosemary sprigs if you like your dishes heavy on herbs. Stick to 1 sprig if you don’t.
Bring it to a boil. Lower the heat and braise them for 10 to 15 minutes, until tender.
Remove the pork chops from the pan, cover them with aluminum foil and let them rest. This is a pretty important step for pork chops no matter how they are prepared.
Remove the lemon slices and rosemary from the gravy. That leaves you with this onion and garlic sauce. Let’s flavor it.
Add a few drops -a teaspoon or so- balsamic and some salt and pepper.
I have a thing for acidic dishes. If you don’t but you do want to try this recipe and feel the need to balance the flavors, you might want to try adding a bit of honey or sugar.
Turn up the heat and cook it over medium heat for 10 minutes, until cooked down to a medium-thick gravy.
Kinda like this.
Spoon the sauce with the onions all over the pork chops. Garnish with the lemon slices and rosemary.
* recipe adapted from AH magazine.
| Pork Chops & Lemon Gravy | |
| Ingredients |
2 shallots 2 garlic cloves 1 lemon 1 or 2 rosemary sprigs 2/3 cup water 1 tsp balsamic 2 oz butter salt & pepper |
| Directions |
Heat the butter and cook the pork chops over medium heat. Give both sides two a half minutes. Flip them over once, and add the shallows while you’re baking the other side. Add the garlic, pour in the lemon juice and water and add the lemon slices and rosemary. Bring it to a boil and simmer over low heat for 10 to 15 minutes, until tender. Remove the pork chops, lemon slices and rosemary from the pan, cover the pork chops with aluminum foil and let them rest. Add a few drops -a teaspoon or so- balsamic and some salt and pepper to the gravy. Turn up the heat and simmer the sauce for 10 minutes, until cooked down to a medium thick gravy. Spoon the sauce with the onions all over the pork chops. Garnish with the lemon slices and rosemary. |
| Meal type: | main course, meat, pork |
| Servings: | 4 to 6 |
| Copyright: | © kayotickitchen.com |
23 Comments »
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I love that gadget for crushing the garlic.
Your pork chops are exactly what a Monday needs ;)
It’s no secret, pork is my favorite meat! I adore lemon…as far as I’m concerned lemon and pork are a match made in heaven. Even though pork is the king of meats, pork chops can be dry and boring if not done well. I’ll be trying this recipe for sure, I’ll let you know how it turns out.
There used to be a commercial about pork and it was saying at the end of the commercial :”Pork the other white meat”. lol
Yep, this just made me cry. I’m making this as soon as I can see through the tears. LOVE.
You just cracked me up :)
Can the rosemary be replaced by another herb? I do not like the taste of rosemary.
You can replace anything you like. You’re the chef :)
Perhaps I’m blind and just missing it, but how much water did you use?
You’re right, forgot to add it to the ingredients list!
You’ve done it again, Kay. You’ve made me hungry about 6 hours before I’m due to eat. Dangit! =)
yum this sound really good!!
What is that magic garlic smasher you have? It looks really neat and I’ve never seen anything like it.
Fun tip: to keep pork chops from curling up, make 2 slits about an inch apart through the fat/silver skin. Works like a charm!
It’s a Leifheit garlic king!
I just texted my son to bring home some porkchops!
Kay,
had a big wodge of chops in the freezer so I thought I’d give it a whirl. My previous experiments with chops, as you said have turned to leather :P
So this recipe jumped out at me like a…a. big jumping thing!
Chops were divine & the sauce was great, I’d recommend it to anyone!
only quibble is that the sauce doesn’t go very far, but goshdarnit, I can just make some more :)
Jer
You’re just as bad as I am! I really don’t mind my food or even salad drowning in sauce, dressing or gravy :)
Hello! I just made this recipe and it was soooo awesome!! I’m living abroad in Japan and after eating Japanese food all day, I just want to make something for dinner that satisfies my Western palate ;) What I like about this dish is that it has great flavor and uses ingredients that I can buy anywhere. Double win!! Thank you for sharing this!! =)
Made it for lunch today, really good. But I will add a little honey next time, like you suggested. But indeed, the gravy was just amazing :)
Love your blog and recipes!
My lord, made this tonight for dinner, so tasty, added alittle bit of honey and it was heaven! I don’t normally like pork chops but I had a second serving, will be making again and again.
I am so happy I found this website! Both of your recipes I tried tonight were amazing! Neither recipe had too strong of any flavor but neither was lacking any flavor. Thank you!
this looks great…. can i use boneless chops? or do you think they will dry out?
I love this recipe so much, I’ve made it three times now. I do have a question, though:
How much water?? And when?? My sauce never looked like yours… then I read in the comments that there is supposed to be water and now I get why. :)
That would be 2/3 cup of water. It’s now listed in the ingredients list, in the photos you can see it and it’s always been in the directions :)
I made this recipe last night and boy oh boy! The pork chops were delicious! So thanks for a super recipe and great photos which were really helpful as I am not familiar with cooking with pork, and had never braised anything before.