Aug 15, 2011

Pork Chops & Lemon Gravy

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.
Pork Chops & Lemon Gravy

Season the pork chops with a royal amount of salt and freshly cracked pepper.
Pork Chops & Lemon Gravy

Heat the butter and add the pork chops.
Pork Chops & Lemon Gravy

Give the pork, depending on their thickness, 2 to 2 and a half minutes on each side.
Pork Chops & Lemon Gravy

Flip them over once. I need a bigger skillet, it gets a bit crowded in there at times.
Pork Chops & Lemon Gravy

Add the shallots after you flipped the chops. Give the other side 2 and a half-minute as well.
Pork Chops & Lemon Gravy

Next, add the garlic, pour in the lemon juice and water and add the lemon slices.
Pork Chops & Lemon Gravy

Use 2 rosemary sprigs if you like your dishes heavy on herbs. Stick to 1 sprig if you don’t.
Pork Chops & Lemon Gravy

Bring it to a boil. Lower the heat and braise them for 10 to 15 minutes, until tender.
Pork Chops & Lemon Gravy

 
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.
Pork Chops & Lemon Gravy

Add a few drops -a teaspoon or so- balsamic and some salt and pepper.
Pork Chops & Lemon Gravy

 
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.
Pork Chops & Lemon Gravy

Kinda like this.
Pork Chops & Lemon Gravy

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
    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. Seaosn the pork chops with salt and pepper.

    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

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    23 Comments »

    1. 1

      I love that gadget for crushing the garlic.
      Your pork chops are exactly what a Monday needs ;)

      Magda on Aug 15, 2011 @ 10:57 am Reply
    2. 2

      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. 

      Rhonda on Aug 15, 2011 @ 1:26 pm Reply
    3. 3

      There used to be a commercial about pork and it was saying at the end of the commercial :”Pork the other white meat”. lol

      Arrisje on Aug 15, 2011 @ 1:51 pm Reply
    4. 4

      Yep, this just made me cry. I’m making this as soon as I can see through the tears. LOVE.

      Bev Weidner on Aug 15, 2011 @ 3:37 pm Reply
      1. You just cracked me up :)

        Kay on Aug 15, 2011 @ 4:41 pm Reply
    5. 5

      Can the rosemary be replaced by another herb? I do not like the taste of rosemary.

      Kim on Aug 15, 2011 @ 4:36 pm Reply
      1. You can replace anything you like. You’re the chef :)

        Kay on Aug 15, 2011 @ 4:40 pm Reply
    6. 6

      Perhaps I’m blind and just missing it, but how much water did you use?

      Alison on Aug 15, 2011 @ 5:38 pm Reply
      1. You’re right, forgot to add it to the ingredients list!

        Kay on Aug 15, 2011 @ 5:46 pm Reply
    7. 7

      You’ve done it again, Kay. You’ve made me hungry about 6 hours before I’m due to eat. Dangit! =)

      Jenna on Aug 15, 2011 @ 6:58 pm Reply
    8. 8

      yum this sound really good!!

      Courtney on Aug 16, 2011 @ 12:11 am Reply
    9. 9

      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!

      Katie loves pie on Aug 16, 2011 @ 2:48 am Reply
      1. It’s a Leifheit garlic king!

        Kay on Aug 17, 2011 @ 9:14 pm Reply
    10. 10

      I just texted my son to bring home some porkchops!

      JanAnd on Aug 20, 2011 @ 6:14 pm Reply
    11. 11

      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

      Jerry on Aug 21, 2011 @ 11:36 pm Reply
      1. You’re just as bad as I am! I really don’t mind my food or even salad drowning in sauce, dressing or gravy :)

        Kay on Aug 22, 2011 @ 7:56 am Reply
    12. 12

      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!! =)

      Katie on Dec 12, 2011 @ 10:45 am Reply
    13. 13

      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!

      Hedi on Mar 9, 2012 @ 3:42 pm Reply
    14. 14

      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!

      Rachel on Mar 13, 2012 @ 10:04 pm Reply
    15. 15

      this looks great…. can i use boneless chops? or do you think they will dry out?

      xtina on Apr 11, 2012 @ 9:09 pm Reply
    16. 16

      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. :)

      Siobhan on May 23, 2012 @ 3:51 am Reply
      1. 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 :)

        Kay on May 23, 2012 @ 7:26 am Reply
    17. 17

      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.

      Stephanie (New Zealand) on Jun 23, 2012 @ 11:35 pm Reply

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