Janet’s Five and Dine

Ingredients

• Pork:
• 4 boneless pork chops
• 2 tablespoons butter
• 1 tablespoons extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste
• Breading:
• 1/3 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black or white pepper
• Sauce:
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon dredging flour
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken stock or broth
• 1/2 lemon, juiced
• 1/2 cup heavy cream
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 4 sprigs fresh thyme, stems removed
• 2 sprigs rosemary, stems removed, minced

Preparation

1. Start by assembling dredging mixture by whisking flour, Italian seasoning, garlic and onion powders, salt and pepper together in a large, shallow dish.
2. Heat butter and olive oil in a large pan or skillet over medium-high heat.
3. Dredge pork chops in flour mixture, making sure to coat both sides, then shake off excess.
4. Once butter is hot, add pork chops to skillet and sear for 3-4 minutes, or until browned on one side.
5. Turn pork over and reduce heat to medium, then cook for another 3-4 minutes, or until browned. Remove pork chops from heat and set aside.
6. Begin making sauce by melting 2 tablespoons butter in same skillet over medium heat.
7. Add minced garlic and sauté for 1-2 minutes, or until fragrant, then sprinkle in flour and whisk continuously until smooth and golden brown. 2-3 minutes.
8. Slowly pour in wine, stirring until fully incorporated in roux, then pour in lemon juice and chicken stock.
9. Pour in heavy cream, then season with thyme, rosemary, Italian seasoning and red pepper flakes, if using. Cook for another 1-3 minutes, then taste and adjust seasoning, if necessary.
10. Return pork chops to skillet and further reduce heat to low. Cook for 2-3 minutes or until chops are cooked through, then drizzle sauce over them and serve immediately.