Lemony Thyme Smoked Pork Chops

Lemony Thyme Smoked Pork Chops

This Creamy Lemony Thyme Smoked Pork Chops recipe always gets rave reviews. It’s delicious and ready in 35 minutes or less.

Pork chops are a simple but impressive main course. These ribs go really well with Parmesan potatoes or crockpot rice.

Delicious and elegant!

I know I usually stick to sharing sweets and snacks, but today I thought I’d change it up and share one of our favorite smothered pork chop recipes.

These Creamy Lemon and Thyme Pork Chops are perfect for a cozy weeknight dinner or elegant holiday dinner.

They’re crispy on the outside, tender on the inside, and coated in a luscious, creamy sauce that everyone will love! Serve with rice, potatoes or even a bed of pasta. The options are endless!

How to Make Smoked Pork Chops

I usually prefer to use boneless pork chops, but when it comes to entertaining, I think bone-in is the way to go. you can use for this recipe.

Ribs. The first step is to make the crumbs, then pan fry the pork chops and let them finish in the oven.

Sauce. While they are baking, you can whip up the creamy sauce in the same pan you used earlier. Fewer dishes are better, right? Plus your sauce has all the brown bits to make it taste even more delicious!

*notes: The sauce only takes a few ingredients and a few minutes to make. However, it does call for fresh lemon and thyme. Substitutions or shortcuts are not allowed. This is the main source of seasoning for pork chops (aside from breadcrumbs), so using the right ingredients is key.

Serve. Once the pork chops are fully cooked, you’ll want to stuff them into the creamy sauce and spoon them over the top. We love small sauce pans for extra creamy sauce, and it’s always gone in no time!

Recipe Tips

Keep these tips in mind when making these ribs…

• Roasting the pork chops in the pan first helps keep them moist. It also forms a nice shell on the outside.
• The pork chop temperature is 145 degrees. This is followed by a 3 minute break.
• Adding fresh lemon zest on top really brings a bright element to the dish.
• Add a little grated Parmesan for a deeper flavor.

leftovers

Place the remaining ribs in an airtight container with the sauce. shop It lasts 3-4 days in the refrigerator.

You can reheat Place the ribs in a pan in the oven or on the stove top. You can also use the microwave if you are in a hurry.

If you’re looking for a delicious recipe to serve the holidays, or just want to do something different with pork, I highly recommend trying this recipe. It got two thumbs up from everyone!

For more pork chop recipes, check out:

main course

Gourmet American, Italian

Prep time 5 minutes

Cook Time 30 minutes

Total time 35 minutes

Serving Size 4

Calories 577 kcal

by Lil’ Luna

• 1/2 c all-purpose flour
• 1 1/2 teaspoons salt, divided
• ¾ teaspoon pepper, divided
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon parsley *optional
• 1/4 teaspoon chili
• 4 bone-in or boneless pork chops
• 5 tablespoons unsalted butter
• ⅓ c white wine* or chicken stock
• 1/4 c fresh lemon juice
• 2 teaspoons lemon zest
• 3 cloves minced garlic
• 1 teaspoon fresh thyme
• 3/4 c heavy cream

• In a glass dish, combine flour, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, paprika, parsley, and paprika. Scoop pork chops in mixture and remove excess.

• In a large skillet over medium-high heat, add 2 tablespoons butter and melt. Brown pork chops on both sides, about 4-6 minutes per side. Remove from pan and transfer to a lined baking sheet. Place in oven and bake at 350 degrees for 10-15 minutes (or until internal temperature reaches 160 degrees).

• Using the same skillet, heat over medium heat. Add the wine and stir, scraping up any browned bits. Allow halving. Add lemon juice, lemon zest, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and thyme and stir to combine.

• Add heavy cream and remaining butter. Bring to a simmer and cook until slightly thickened.

• Return the pork chops to the pot and cook for 5 minutes, spooning the sauce over the top. Season with extra salt and pepper.

• Serve with remaining sauce.

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