|
In a small bowl, whisk together flour, creole
seasoning, garlic powder and onion powder, and
season generously with salt and pepper.
Dredge pork chops thoroughly in dry mixture,
pressing gently so it adheres, then heat 2
tablespoons butter in a large skillet over
medium-high heat.
Once hot, add pork chops and cook, without
moving (other than to flip), until browned on
both sides. 6-7 minutes per side.
Remove pork from heat and transfer to a plate.
Cover to keep warm.
Return skillet to heat and pour in wine, lemon
juice and zest, minced garlic, and thyme, then
season again with salt and pepper.
Reduce heat to medium and stir everything
together, making sure to scrape up the browned
bits at the bottom of the pan. Return pork
chops to pan, then reduce heat to low and
simmer for 15-20 minutes, or until pork chops
are cooked through.
|
|
Remove pork chops to a plate (or to an oven
preheated to 200º F), then add remaining butter
to sauce in skillet. Whisk in heavy cream and
bring to a boil, then reduce heat to low again
and simmer until thickened.
Once desired thickness is reached, drizzle over
pork chops and serve hot.
|
