Pork chops with cream and lemon sauce

This is the result of my attempt to re-create a dinner that I never got to eat.

Empire State Building throught the Manhattan BridgeIt takes a lot to distract me from my food, especially if I’ve ordered it in a super-fancy restaurant. We were in New York on serious business  – Jon was interviewing for a job and I was shopping.

Now I remember ordering pork and lemon, and I think there was something creamy on the plate when it arrived, and I know that I had a side of spinach with nutmeg though I don’t remember actually eating it. It was Jon’s fault. He had decided that after 7 years of dating it was probably not a terrible idea for us to get married and being thus decided, couldn’t wait until after dinner to run it by me. Of course I was so busy smiling that I somehow didn’t manage to eat, and I didn’t know about packaging up food to go back then, so that dinner was lost to history.

IngredientsAn illustrated lemon

1 boneless pork chop per person
1 lemon – juiced
½ cup of cream
Knob of butter and a splash of olive oil
Salt and pepper

  • If the pork chops are thicker than a knuckle – about half an inch, put them in a zip lock bag and smash them with a pan / rolling pin / hammer until about 1 cm thick.
  • Season with salt and pepper
  • Heat up the frying pan and add a splash of olive oil and a knob of butter (a scant tbsp and a generous tsp respectively) The butter gives great flavor, the oil stops the butter burning
  • Cook for five minutes per side
  • Move the meat to a plate and cover with foil to keep warm
  • Pour the lemon juice into the pan and scrape off the bits into the bubbling liquid. Add the cream, allow it to bubble into a sauce, then take the pan off the heat
  • Pour the sauce over the pork and serve

Do you want to make it fancier?

  • Add a ½ cup of pernod in with the lemon juice for a herbal hit
  • Finish the dish with a handful of chopped parsley
  • Dice a shallot and cook for a minute after taking out the meat and before pouring in the deglazing liquid

Serving Suggestions

  • Serve with a hunk of warmed ciabatta
  • Or a bowl of boiled new potatoes
  • Or over some tagliatelle
  • And blanched asparagus or beans or peas spritzed with lemon juice
  • Or some wilted baby spinach (in the plastic bag it came in in the microwave for a minute)

4 Responses to Pork chops with cream and lemon sauce

  1. Cory says:

    I just made this for myself as a first run for a dinner I have planned later this week, and it was amazing! I am not so sure on the amount of lemon juice though. Is the sauce supposed to be more lemony then creamy? My experience with cream sauces says otherwise, but it’s your recipe so I thought I’d ask. The end sauce, is it supposed to be sort of a brownish yellow? That is how mine came out, and while it tasted great, the colour threw me enough that I felt I should ask. I served it with baby spinich and home made herb bread with a white summer wine, and I can’t wait to share it with someone.

    Thank you!

    • Kate says:

      Hi, it sounds like you’ve got a fantastic diner planned. You’re guests are so lucky. Yum – herbed bread, that would go perfectly!

      Yes, the sauce should be a buff coloured brown. That’s the lovely flavour from the pork cooking. If you don’t like the colour and want to pretty it up a little I’d suggest scattering over some chopped parsley at the end. Personally I think it’s rather beautiful in a calming sort of way. Yeah, the sauce is pretty lemony. I like food that tastes sharp. Also the lemons I buy are only 2-3 inches long so I’m only getting about 2 tablespoons of juice. If you’re using beautiful big lemons your sauce will be even lemonier – though really its to taste so whatever you like. So props to you for trying out the recipe first because you’ll be able to get the perfect amount of lemon for your palate when your guests come. Hope you have a really fun night!

  2. Rachel G says:

    Hi there, I made this recipe this evening and it was absolutely delicious. I served it with wilted spinach and arugula and little boiled potatoes. The sauce was so good we drizzled it over everything, and mopped up our dishes with baguette. I really appreciated the way you laid out this recipe and am excited to try more of your stuff. Also, I came across your fattoush salad recipe and laughed out loud when I read that story about Gary. Looking forward to following your page! Cheers

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