Ingredients:
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Directions:
Preheat oven to 200 degrees.
Dry meat with paper towels. Place flour in a pie plate or shallow dish. Place pounded chops in flour and dredge lightly, shaking off excess. Season each chop with salt and pepper to taste; set aside.
In a large skillet, melt 2 tablespoons butter with vegetable oil over medium-high heat. When the fat is hot, add pork and sauté quickly, 2 minutes. Using tongs, turn pork and cook another 2 minutes, or until lightly browned. Move pork to a platter and cover with foil; place in oven to keep warm.
Meanwhile, add lemon juice to skillet. Over medium heat, using a wooden spoon, scrape up any browned bits clinging to the pan. Add pepper to taste. Add remaining tablespoon of butter, stirring until it melts and thickens sauce, about 2 to 3 minutes.
Remove pork from the oven and dish onto dinner plates. Spoon butter sauce on each and sprinkle with thyme. Garnish with lemon slices. |
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