Made these two times now. Once as written after which deglazed with 1/4 cup white-colored wine, 1 cup chicken broth, just a little butter, and fresh lemon juice. just okay. The 2nd time we used Montreal steak seasoning (like a couple of others recommended), deglazed with maybe 1/8 cup whte wine, 1/3 of the lemon (squeezed juice), 2 tblsp butter, crawled the foot of the pan very well and added a little container of sliced mushrooms and perhaps 1/2 teaspoon garlic clove powder. Cooked for around a few minutes then included a few tblsp water with1.5 teaspoon corn starch (to thicken) and offered over chops. We loved by doing this far better! Very fast and simple recipe--extremely versitile! Yummy!!
I had been inside a bind tonight searching for the way to prepare pork chops around the stovetop (since my oven was occupied) that wouldn't come out dry like card board. It is exactly what usually occurs when I prepare on the top with pork. I discovered it within this recipe and I will be that way over and over.
This could not be simpler! The pork chops were perfect and moist! If only I'd some mushrooms on hands since i believe that could have been better still using the sauce.
Used to do use different seasonings, however it was the cooking method itself that lended to some beautiful moist pork chop. Thanks Nan!
These switched out amazing! I had been generous using the pepper and salt and additional generous using the thyme. The only real difference using the recipe is the fact that in the finish from the cooking process (the final minute before I required them from the burner), I squeezed a wedge of lemon within the chops. To help make the sauce, I added a eco-friendly onion towards the pan and mushrooms and allow it to prepare up until the mushrooms were browning contributing to done, i then added a little bit of broth and allow that to simmer for any couple of minutes. Offered with steamed eco-friendly beans. Truly scrumptious! Thanks!