Tonight, we had decided on pork chops for dinner. I had some leftover heavy cream in the fridge from another recipe. I decided to come up with a cream sauce for my chops. I served them with Betty Crocker parmesan asiago potaotes and broccoli. They came out really tasty, so I thought I would share the recipe.
I think this sauce would also pair well with chicken or fish. The sauce was so delicious, I even put it on my broccoli. If you are using leftover cream, just add enough milk to bring it to 2 cups.
creamy lemon pepper pork chops
6 boneless pork chops
4 tbsp butter
2 tbsp dried, minced onion
1/4 cup flour
1 to 1 1/2 tbsp lemon pepper seasoning, to taste
2 cups heavy cream and/or milk
2 tbsp lemon juice
1/4 to 1/2 tsp salt, to taste
Combine flour and lemon pepper. Set aside. Mix heavy cream/milk with lemon juice. Set aside.
Preheat oven to 375*.
Melt butter in small saucepan over medium heat. Saute onions. Gradually whisk in flour mixture. Continue whisking. Slowly pour in milk mixture. Bring to a simmer. Simmer for about 5 minutes, whisking constantly.
Pour a small amount of cream sauce into bottom of 13×9 inch pan. Arrange pork chops in pan. Pour remaining sauce over top of pork chops.
Bake for about 40 minutes or until done.