Make your dinner extra flavorful with these Creamy Lemon Thyme Pork Chops. They come with a crispy coating and a rich, flavorful sauce that’s absolutely to die for.
You are going to love this Lemon Thyme Pork Chop Recipe! It’s a savory pork chop coated with a creamy and zesty sauce filled with herbs to tickle your taste buds. They’re crispy on the outside and tender on the inside making it a scrumptious meal any time of the week.
When I make these at home I love to serve them alongside my Perfect Rice Pilaf, Oven Roasted Asparagus, and Hawaiian Dinner Rolls.
Table of Contents
Reasons to Love These Pork Chops
- The tangy zest of lemon brightens the rich flavor of pork.
- Lemon Pork chops are incredibly versatile and it pair well with a variety of side dishes from vegetables to grains.
- This dish is a quick and easy option for busy weeknights, often taking less than 30 minutes to prepare.
Recipe Ingredients
- Lemon Juice and Zest: Delivers a bright and zesty flavor to the cream sauce.
- Thyme: Adds a subtle, earthy undertone with a slight minty flavor.
- Heavy Cream: Provides a rich, smooth, and velvety texture, crucial for creating a luxurious lemon thyme cream sauce.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Sprinkle chopped parsley, chives, or green onions for freshness. For a fragrant touch, add basil or lemon slices for zest. Toasted almond slivers or breadcrumbs sautéed in butter also offer a delightful crunch.
- Flavor Enhancement: Add a teaspoon of Creole seasoning to the flour mixture for dredging the pork chops. This adds a small spicy flavor, infusing the dish with the vibrant flavors of the South.
How to Make Creamy Lemon Thyme Pork Chops
Step 1: In a glass dish, combine the flour, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, paprika, parsley, and cayenne. Dredge pork chops in the mixture, removing any excess.
Step 2: In a large, heavy skillet set over medium-high heat, add 2 tablespoons of butter and melt. Brown the pork chops well on both sides, about 4-6 minutes per side.
Step 3: Remove from the pan and transfer to a lined baking sheet. Place in the oven to bake at 350 degrees Fahrenheit (177 degrees Celsius) for 10-15 minutes (or until they reach an internal temperature of 160 degrees Fahrenheit or 71 degrees Celsius).
Step 4: Using the same skillet, set over medium heat. Add the wine, and whisk, scraping up any browned bits. Allow to reduce by half.
Step 5: Add the lemon juice, lemon zest, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and thyme, and whisk to combine. Add the heavy cream and remaining butter. Bring to a gentle simmer, and cook until slightly thickened.
Step 6: Return the pork chops to the pan, and allow to cook for 5 minutes, spooning the sauce over the top. Season with additional salt and pepper to taste. Serve with the remaining sauce on a serving platter.
Expert Tips
- Pat the Pork Dry: Before seasoning or dredging your pork chops, be sure to pat pork dry with paper towels. Removing excess moisture helps achieve a better sear and more flavorful crust.
- Control the Heat: When adding the heavy cream and butter to the pan, increase the heat to medium to encourage a gentle boil. This helps the sauce thicken effectively. Let the mixture bubble and reduce by about 25%, achieving a consistency similar to thin gravy.
Frequently Asked Questions
You can use pork sirloin or rib instead of pork chops. Adjust cooking times as these cuts vary in thickness and tenderness.
Use a microplane or fine grater to zest the lemon, taking care to only remove the outer yellow skin and not the bitter white pith underneath.
Storage Info
STORE leftover Creamy Lemon Thyme Pork Chops in an airtight container in the refrigerator for up to 3 days. Although you can freeze the pork chops, the cream sauce may separate when reheated.
To REHEAT, it’s best to gently warm the pork chops in a skillet over low heat, adding a splash of cream or broth to refresh the sauce. Avoid using a microwave as it can dry out the meat and cause the sauce to split.
More Amazing Pork Recipes to Try
Creamy Lemon Thyme Pork Chops Recipe
Ingredients
- 1/2 c all-purpose flour
- 1 1/2 tsp salt - divided
- ¾ tsp pepper - divided
- 2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp parsley - *optional
- 1/4 tsp cayenne
- 4 pork chops - bone-in or boneless
- 5 tbsp unsalted butter
- ⅓ c white wine - or chicken broth
- ¼ cup lemon juice - fresh
- 2 tsp lemon zest
- 3 cloves garlic - minced
- 1 tsp fresh thyme
- 3/4 c heavy cream
Instructions
- In a glass dish, combine the flour, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, paprika, parsley, and cayenne. Dredge pork chops in the mixture, removing any excess.
- In a large, heavy skillet set over medium-high heat, add 2 tablespoons of butter and melt. Brown the pork chops well on both sides, about 4-6 minutes per side.
- Remove from the pan and transfer to a lined baking sheet. Place in the oven to bake at 350 degrees Fahrenheit (177 degrees Celsius) for 10-15 minutes (or until they reach an internal temperature of 160 degrees Fahrenheit or 71 degrees Celsius).
- Using the same skillet, set over medium heat. Add the wine, and whisk, scraping up any browned bits. Allow to reduce by half.
- Add the lemon juice, lemon zest, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and thyme, and whisk to combine. Add the heavy cream and remaining butter. Bring to a gentle simmer, and cook until slightly thickened.
- Return the pork chops to the pan, and allow to cook for 5 minutes, spooning the sauce over the top. Season with additional salt and pepper to taste. Serve with the remaining sauce on a serving platter.
I usually skip pork chops but these were juicy and the sauce made them delicious.
I was hoping to make this receipt for dinner but sadly the the ingredients list is blank.
I am so sorry, I will get that fixed. Thank you for catching that!
Made these and my whole family loved them!Â
hey girl- these chops look so good! y’all have a great weekend!