4 boneless pork chops (1/2-3/4inch thick)
1/4 c. flour
salt & pepper
4 tbl. butter
4 tbl. olive oil
3/4 c. white wine (I like using those cute 4 packs of wine that equal up to a full bottle- use 1 sm. bottle here)
1 can chicken broth
Juice from 1 lemon (I’m used to big and juicy lemons, you may need to use 2 to get more juice)
3/4 c. heavy cream
slurry of 2 tbl. cornstarch and 1/4 c. water (optional)
Sprinkle the chops with salt and pepper, then dredge in the flour.
Heat up a skillet over medium heat along with half of the butter and half of the oil. Cook two of the chops, until browned and cooked all the way through. Then put the rest of the butter and oil in the pan and cook the remaining chops. Set aside someplace to keep warm.
Pour into the skillet the wine, chicken broth and lemon juice. Cook over medium heat until it has reduced by half, scraping up all of the tasty browned bits on the bottom. Season with some salt and pepper.
Reduce the heat to low and add in the cream. Cook and stir until the sauce has thickened up a bit.
At this point, if you want the sauce to be more like a gravy, add in the slurry and watch it thicken up!
Taste the sauce and add more lemon juice if you want more tang, more cream if you want less tang.
Serve sauce over the chops and some spaghetti.