Tuesday, September 1, 2009

Pork Chops with a Lemon Butter Sauce and Goat Cheese

This dish is a spin on Carrabba's Chicken Bryan, one of my favorite dishes there. Goat cheese is one of my favorite cheeses. It is so freakin' creamy and tangy.

2 pork chops, preferably boneless and not too thick, no thicker than an inch
all-purpose flour
salt and pepper to taste
2 Tbsps butter, separated
1 Tbsp olive oil
juice of 1 lemon
1/4 - 1/2 cup chicken broth
sundried tomatoes, sliced or chopped (eyeball it or roughly 1/4 cup)
crumbled goat cheese (eyeball it)

Preheat a skillet over medium-high heat and melt 1 tbsp. of the butter into the olive oil. Season the pork chops with salt and pepper on both sides. On a plate, add enough flour to coat the chops. Dust off the access and add to the hot skillet. Cook the chops until golden brown on both sides, about 4 minutes per side. Remove the chops to a plate.

To the pan, add the broth, a couple turns worth. Add the lemon juice and let simmer away until it reduces a little. About 5 minutes. Add the remaining tbsp. of butter, allow to melt. Add the sundried tomatoes to the pan, add the pork chops back in to reheat.

Plate the chops and top with equal amounts of the sauce and tomatoes. And finish with a little bit of the glorious crumbled goat cheese on top. I served with my roasted zucchini and cous cous.


  1. I made this tonight! YUMMMY! I even tried it with cous cous (which I never made before, either...another YUMMY!). Thanks, Laura!

  2. I'm so glad! Yeah, cous cous is the best it cooks so fast and couldn't be easier.