If you don’t add one of these to your weeknight rotation, we’ll need to check your taste buds. Carefully lift and peek under the pork as it cooks to gauge how quickly it is browning. Since the pork chop is such a versatile cut, there are hundreds of delicious pork chop recipes to choose from. I love these pork chopsi just made them I had a nice open French white wine This is one of my favorite pork chop recipes !
Dredge the pork chops in the flour the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper. Use rib chops – As with most meats, tenderness in pork chops often comes at the cost of flavor.
From Hot-and-Sour soup to Spicy Pork au Jus, there’s something for every palate in this recipe playbook. But because they’re so lean, they’re often overcooked—leading to sad, dry pork chop meals that no one enjoys. It’s what to make when you really need indulgent, home-style comfort food in your life.
The result is a perfectly cooked pork chop — one that’s golden and crusted on the outside, and perfectly tender and juicy in the middle. With a quarter cup of lemon juice, along with a healthy dose of zest, this dish’s lemon flavor hits you in the face in the best way possible.
Though you can cook the pork chops longer to overcook them to a point where the meat fibers break down and become tender again, but the flavors of the meat will be gone. For quicker cooking, I will often take a thick loin chop and simply pound it thin. Melt 1/2 stick butter in a skillet and saute 1/2 cup red or green pepper diced in small pieces ( I used both) and 1 cup onion diced.