Thursday, April 30, 2009

Garlic Lemon Pork Chops

You already know my love affair with butter; sometimes I think Paula Deen is some kin to me. But if I had to choose a runner up it would be garlic and lemon running a pretty tight race for second. Without saying garlic should be listed as a supper food. Its pungent aroma is only secondary to its ability to neutralize free radicals in the body. And lowering cholesterol, you see that balances out the butter. And the lemon from brightening up flavors to deglazing a pan, it also should be held in high regard. Now I don't know if it will help with the butter but they sure do taste well together.

3-1 inch thick pork chops
salt and pepper
2 tbsp olive oil
2 tbsp butter
6 cloves of garlic-split
10 sprigs of thyme
1/2 cup lemon juice
1/4 cup stock
black pepper

Heat oven to 400 degrees. Season chops with salt and pepper, heat sauté pan over medium-high heat, add oil. Sauté chops for two minutes per side, remove from pan. Turn down heat to medium add garlic and thyme. Sauté for until the garlic is brown but not burned. Add remaining ingredients including chops baste with sauce and place in the oven 7-9 minutes. Remove from oven and rest for 4 minutes. Serve with garlic lemon pan sauce.

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