Adapted from Savoring the Thyme
2 tablespoons olive oil
1 tablespoon unsalted butter
4 boneless pork chops 1/4 to 1/2 inch thick
A few pinches of salt and pepper
1/4 cup flour
4 oz sliced mushrooms
1/3 sliced sweet onion
3 cloves of garlic
1/2 cup low-sodium chicken broth
1. In a large skillet, heat the olive oil and butter over medium-high heat.
2. Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon right over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
3. Reduce heat to medium-low and allow the pan to cool a minute. Add the mushrooms to the pan and saute for 2 minutes. Add the onion, saute for one minute and then add the garlic and cook about 30 seconds.
4. Increase the heat to medium and add the chicken broth and scrape the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. (if you're having trouble reducing the liquid, add some flour into it and whisk to combine) Cut the lemon in half, juice half of the lemon and add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another couple of minutes. Serves 4.
Do y'all have any pork recipes you like? I'd love to add some more into my recipe file!