Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings

Brown sugar caramelizes the pork chops giving them a sweet flavor and crispy exterior.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
25 mins
roast:
5 mins
total:
30 mins
Servings:
4
Yield:
4 chops + 2 cups sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a small bowl combine thyme, brown sugar, pepper, and salt. Sprinkle over both sides of chops; rub in with your fingers.

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  • In an extra-large ovengoing skillet heat oil over medium-high heat. Add chops; cook 10 minutes or until well browned, turning once. Transfer to oven. Roast 5 minutes or until a thermometer inserted in chops registers 145°F. Remove chops from skillet; cover and keep warm. Drain off fat.

  • Meanwhile, remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon. For sauce, in skillet combine 3 Tbsp. of the butter and the capers. Cook and stir over medium-high heat until butter begins to brown. Stir in parsley and lemon zest. Add broth and lemon juice, stirring to scrape up crusty brown bits. Bring to boiling; reduce heat. Boil gently, uncovered, 6 minutes or until slightly thickened. Remove from heat. Stir in remaining 1 Tbsp. butter. Serve chops with sauce.

Nutrition Facts

539 calories; fat 39g; cholesterol 139mg; saturated fat 12g; carbohydrates 6g; mono fat 9g; poly fat 7g; trans fatty acid 1g; insoluble fiber 1g; sugars 4g; protein 40g; vitamin a 756.9IU; vitamin c 13.4mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 12.8mg; vitamin b6 1.3mg; folate 13.9mcg; vitamin b12 1.1mcg; sodium 868mg; potassium 791mg; calcium 79mg; iron 2mg.
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