Braised Pork Butt With Garlic And Thyme Recipes

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE

Braised Pork Loin Cutlets with Thyme-Lemon Sauce image

Categories Pork Braise Marinate Low Fat Lemon Summer Healthy Thyme Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

8 thin-cut boneless pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup low-fat (1%) milk

Steps:

Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Braised Pork Loin Chops with Thyme-Lemon Sauce image

Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.

Provided by Lizzie-Babette

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 thin-cut boneless pork chops
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup low-fat milk (1%)

Steps:

Put pork in large glass baking dish.
Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
Cover and refrigerate at least 1 hour,& up to 1 day.
Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
Heat oil in large nonstick skillet over high heat.
Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
Return all pork to skillet.
Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
Transfer chops to platter.
Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
Season with salt and pepper, then pour sauce over pork and serve.

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