Best 6 Braised Pork Loin Chops With Thyme Lemon Sauce Recipes

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Indulge in the tantalizing flavors of braised pork loin chops, masterfully prepared with a medley of aromatic herbs and a zesty lemon sauce. This delectable dish promises a symphony of flavors that will delight your taste buds. Accompanying this main course are two exceptional side dishes – a creamy polenta that offers a smooth and velvety texture, and a vibrant green beans almondine, where tender green beans are tossed in a savory almond-infused butter. These recipes are culinary gems that will elevate your dining experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PORK LOIN CHOPS



Braised Pork Loin Chops image

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

Steps:

  • Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE



Braised Pork Loin Chops with Thyme-Lemon Sauce image

Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.

Provided by Lizzie-Babette

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

8 thin-cut boneless pork chops
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup low-fat milk (1%)

Steps:

  • Put pork in large glass baking dish.
  • Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
  • Cover and refrigerate at least 1 hour,& up to 1 day.
  • Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
  • Heat oil in large nonstick skillet over high heat.
  • Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
  • Return all pork to skillet.
  • Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
  • Transfer chops to platter.
  • Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
  • Season with salt and pepper, then pour sauce over pork and serve.

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE



Braised Pork Loin Cutlets with Thyme-Lemon Sauce image

Categories     Pork     Braise     Marinate     Low Fat     Lemon     Summer     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

8 thin-cut boneless pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup low-fat (1%) milk

Steps:

  • Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
  • Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

BRAISED PORK CHOPS



Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

Steps:

  • Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
  • Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
  • Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE



Pork Loin Cutlets With Lemon-Thyme Sauce image

Make and share this Pork Loin Cutlets With Lemon-Thyme Sauce recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 thin-cut boneless pork chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, pressed
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup 1% low-fat milk

Steps:

  • Place pork in 15 x 10 x 2-inch glass baking dish.
  • Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
  • Rub mixture over both sides of pork chops.
  • Cover and refrigerate at least 1 hour and but no longer than 1 day.
  • Place pork chops onto baking sheet.
  • With flour, sprinkle each chop lightly.
  • Add salt and pepper to taste.
  • Over high heat, warm oil in large nonstick skillet.
  • Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
  • Place all pork back into skillet.
  • Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
  • Place pork chops onto platter.
  • Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
  • Add salt and pepper to taste.
  • Pour sauce over pork and serve.

Tips:

  • Choose the right pork chops: Look for boneless, center-cut pork loin chops that are about 1 inch thick. Thinner chops will cook too quickly and dry out, while thicker chops will take longer to cook and may not cook evenly.
  • Brown the chops before braising: Browning the chops in a pan over medium-high heat before braising them helps to develop flavor and color.
  • Use a flavorful braising liquid: The braising liquid is what will give the chops their flavor, so make sure to use a liquid that you enjoy the taste of. Some good options include chicken broth, beef broth, white wine, or apple cider.
  • Add some herbs and spices to the braising liquid: Herbs and spices will help to enhance the flavor of the chops. Some good options include thyme, rosemary, sage, garlic, and onion.
  • Cook the chops until they are tender: The chops should be cooked until they are tender enough to be easily pierced with a fork. This will usually take about 1 hour.
  • Serve the chops with a sauce or gravy: A sauce or gravy will help to add moisture and flavor to the chops. Some good options include a thyme-lemon sauce, a mushroom sauce, or a red wine gravy.

Conclusion:

Braised pork loin chops are a delicious and easy-to-make meal that can be enjoyed for dinner or lunch. By following these tips, you can make sure that your chops turn out tender, flavorful, and juicy. So next time you're looking for a hearty and satisfying meal, give braised pork loin chops a try!

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