Herbed Pork Chops

Pat dry the pork chops with a paper towel and season both sides generously with salt and pepper.

In a large sauté pan, heat olive oil over medium-high heat. Sear both sides of each pork chop. Once they are nicely browned on both sides remove them from the pan and set them aside on a plate.

Deglaze the bottom of the pan by adding the chicken stock and whisking. Add all the herbs, garlic and the lemon juice to the stock. Return the pork chops to the pan, in a single layer, including any juice that has leaked from them. Reduce heat to low, cover pan, and simmer for one hour. The meat should practically be falling off the bones.

Remove the pork chops from the pan, set them aside, and turn the heat back to medium high to bring the sauce back to a boil. In a small bowl, whisk together flour and cold water until there are no more lumps. Slowly stir this mixture into the sauce. Continue stirring constantly until sauce is thickened. Add salt and pepper to taste. Remove sauce from heat.

Serve the pork chops over fresh steamed rice, and drenched in sauce.

Because of the reduction of the liquid as it cooks, and thickening it with flour, this sauce has a rich, creamy feeling, but it doesn’t have all the calories of a typical cream sauce. Perfect!