Description
Juicy pork chops seared to perfection and finished with a bright lemon-thyme sauce. Fresh, flavorful, and ready in just 30 minutes, these Lemon Thyme Pork Chops are elegant enough for guests yet easy enough for weeknights.
Ingredients
- Pork Chops (bone-in or boneless): 4, about 1-inch thick – juicy and hearty base of the dish.
- Fresh Lemon Juice: 3 tablespoons – adds tangy brightness and tenderizes the meat.
- Lemon Zest: 1 teaspoon – boosts citrus flavor.
- Fresh Thyme Leaves: 2 teaspoons – earthy, aromatic herb pairing.
- Garlic (minced): 3 cloves – adds depth and savoriness.
- Olive Oil: 2 tablespoons – helps with searing and adds richness.
- Salt: 1 teaspoon – brings out all the flavors.
- Black Pepper: ½ teaspoon – mild heat and balance.
- Unsalted Butter: 2 tablespoons – enriches the pan sauce.
- Chicken Broth: ½ cup – deglazes the pan and creates a light sauce.
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat.
- Combine Ingredients: In a small bowl, whisk together lemon juice, zest, thyme, garlic, olive oil, salt, and black pepper. Rub this mixture onto both sides of the pork chops.
- Prepare Your Cooking Vessel: Add olive oil to the hot skillet and swirl to coat.
- Assemble the Dish: Place pork chops in the skillet, leaving space between them.
- Cook to Perfection: Sear chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Remove and rest on a plate.
- Finishing Touches: Reduce heat to medium. Add butter and chicken broth to the skillet, scraping up browned bits to create a light sauce. Simmer for 2 minutes.
- Serve and Enjoy: Return pork chops briefly to the pan to coat with sauce, then plate and drizzle with pan juices. Garnish with extra thyme and lemon slices.
Notes
- Choose chops at least 1-inch thick for juiciness.
- Cook to 145°F and let rest for 5 minutes before slicing.
- Marinate up to 24 hours ahead for deeper flavor.