Salt and black pepper
4 pork chops, bone in, about 1cm thick
1 tsp lemon zest
3 tbsp lemon juice
2 garlic cloves, crushed
60ml white wine
½ tsp dried thyme
120ml light cream
- Heat a heavy pan over a medium-high heat. Add half of the butter and let it melt.
- Place the flour in a shallow bowl and stir in some salt and pepper. Dredge the pork chops in the seasoned flour, shaking off any excess.
- Place the pork chops in the pan and cook for 6-7 minutes on each side until browned. Remove the chops from the pan and set aside.
- Reduce the heat to medium and place the same pan back on the heat. Add the lemon juice and zest, garlic, wine, thyme and some seasoning.
- Return the chops to the pan and reduce the heat to low. Cover and cook for 15-20 minutes.
- Remove the pork chops to a plate. Cover with tin foil and keep warm in a low oven.
- Increase the heat under the pan to medium. Add the cream and stir together, scraping any sticky bits off the bottom of the pan with a wooden spoon. Let the mixture bubble and reduce by about a quarter.
- Drizzle the sauce over the pork chops and serve immediately.
Per serving: 531kcals, 41.8g fat (21.2g saturated), 15g carbs, 0g sugars, 20.7g protein, 0.7g fibre, 0.447g sodium