My husband came across this recipe somewhere on the faceplace, and, when he shared it to my wall, a bunch of our friends volunteered to come over for a taste test.
I am always good for that, but, this recipe called for some seasoning that I’d had luck with in the past (when I used the amount they call for in cooking, stuff is way too salty), so I thought I’d take a test run with just the two of us.
Good thing, too. Great chops, but…
Kindofa fussy recipe to put together while entertaining folk and tippling wine and all that.
Also, I have a hoooge skillet (not the one in the pic above – much bigger), but I think I would have a hard time wrangling the six chops called for in the original recipe, and, I 
don’t think there would’ve been enough of the lemon and thyme sauce.
So… take this version of the recipe as good for two chops, then double or triple the sauce as called for, and, mebbe think about browning the chops and making the basic sauce ahead of time, then putting it all back together in a large roasting pan and finishing in the oven. That way, you’re gonna get a fine batch o’ chops, and get to tippling wine with your friends!
A winner all around, I’d say.
Oh…
about that seasoning I thought too salty. I used Tony Cachere’s Original Creole Seasoning and it worked a treat in the amount listed here. My problem was that the first time I used the seasoning, I relied on a recipe that called for waaay too much, so, I fixed that.
Let’s get back to the chops, though…
INGREDIENTS
Seasoned Flour:
•1/2 cup flour
•1 tsp Creole seasoning
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/4 tsp Kosher salt
•1/2 tsp black pepper
Chops:
•2 boneless pork chops (rib or sirloin)
•2 tbsp unsalted butter
Sauce:
•2 cloves garlic, minced
•1/2 cup heavy cream
•1/4 cup lemon juice
•1/4 cup dry white wine
•2 tbsp unsalted butter
•1 tbsp Sherry Peppers Sauce
•1-1/2 tsp lemon zest
•1 tsp thyme
•Kosher salt and freshly ground pepper, to taste
•Fresh parsley, chopped
No Sherry Peppers Sauce? No Problem! Simply add one tablespoon of decent sherry and then your own favorite hot sauce, to taste.
Whisk the seasoned flour ingredients together in a shallow bowl, add the chops, pressing into the flour mixture so the flour coats each side nicely, then remove to a platter.
Note: if you’re gonna do six chops, I would mebbe double the seasoned flour amounts, and keep extra unsalted butter on hand, too.
Melt the butter in a large skillet over medium high heat.
Add the chops and cook for six minutes – don’t move the chops around, you want to get a bit of a crust.
Flip the chops and cook for another six minutes, then remove from the pan and keep warm on a covered plate (if you’re making this for a crowd, this may be where 
you brown two or three chops at a time, depending on the size of your pan).
Return the skillet to the heat and add the wine and lemon juice, scraping any brown bits off of the bottom of the pan.
Stir in the garlic, the lemon zest, Sherry Peppers Sauce, and thyme, again making certain to scrape up any of those yummy brown bits off the bottom of the pan.
Cook for a minute or two, then give it a taste and add Kosher salt and freshly ground black pepper, if you think it needs it.
Return the chops to the pan, reduce the heat to low, and simmer in the dark brown sauce for ten minutes.
Flip the chops and simmer for another ten minutes, until they are cooked through.
Pull the chops out of the sauce and stash in a 200º oven or warming drawer to keep warm while you finish the sauce.
Add the two tablespoons of butter and the heavy cream to the sauce in the pan and whisk until the butter is melted and the sauce smooth.
Bring to a boil over medium heat, then reduce the heat to low and simmer for five or ten minutes, until the sauce is nicely thickened.
Return the chops to the pan, add freshly chopped parsley, and spoon the sauce over the chops to cover.
We had ours over of Boursin smashed potatoes and all that lovely sauce on top.