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RECIPE
12 INGREDIENTS 10 STEPS 30min

Easy Smothered Pork Chops

These easy-to-make Smothered Pork Chops cook up quickly and are smothered with lemon butter pan sauce. Served with a squeeze of fresh lemon to brighten the whole dish.
Easy Smothered Pork Chops Recipe | SideChef
These easy-to-make Smothered Pork Chops cook up quickly and are smothered with lemon butter pan sauce. Served with a squeeze of fresh lemon to brighten the whole dish.
Throwdown Kitchen is all about amazing food, recipes & the people who make it! Fast and easy recipes that everyone can enjoy. Casual food & entertaining is all about cooking for friends and family.
http://throwdownkitchen.com/
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Throwdown Kitchen is all about amazing food, recipes & the people who make it! Fast and easy recipes that everyone can enjoy. Casual food & entertaining is all about cooking for friends and family.
http://throwdownkitchen.com/
30min
Total Time
$3.81
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 lb
Boneless Pork Chops
Center Cut
1 cup
Chicken Broth
3 Tbsp
2 Tbsp
Freshly Squeezed Lemon Juice
2 Tbsp
1/2 Tbsp
Garlic Powder , divided
1 Tbsp
Kosher Salt , divided
1/2 Tbsp
4 1/2 cups
Mixed Baby Potatoes
4 3/4 cups
Iceberg Garden Salad
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
690
FAT
33.7 g
PROTEIN
55.9 g
CARBS
42.1 g

Author's Notes

Line the sheet pan with parchment paper or aluminum foil for easy cleanup. The boneless pork chops are thick cut, about 1-inch thick each.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line a rimmed sheet pan with parchment paper. Cut the Mixed Baby Potatoes (4 1/2 cups) in half and place the potato halves in a medium mixing bowl. Toss them with Olive Oil (1 Tbsp) . Then, season the potato halves with Kosher Salt (1 tsp) , Ground Black Pepper (1 tsp) , and Garlic Powder (1 tsp) . Toss again to make sure they are all coated nicely.
Step 3
Pour out the seasoned little potatoes over half of the sheet pan and set aside.
Step 4
Season the Boneless Pork Chops (2 lb) all over with Kosher Salt (1/2 Tbsp) and Ground Black Pepper (1 tsp) .
Step 5
Heat the Olive Oil (2 Tbsp) over medium-high heat. Add the chops to the pan and cook for 3 to 4 minutes on each side.
Step 6
Remove the pork chops from the pan. Save the pan for the sauce.
Step 7
Place the chops on the other side of the sheet pan. Put the sheet pan in the oven and roast for 20 to 24 minutes.
Step 8
To the pan, add 1 Tbsp of Butter (1 Tbsp) , Garlic Powder (1 tsp) , and All-Purpose Flour (1 Tbsp) . Whisk the flour into the melted butter and cook for 2 minutes.
Step 9
Whisk in the Chicken Broth (1 cup) scraping up any bits from the bottom of the pan. Reduce the sauce to medium and let simmer for 3 minutes. Remove the pan from the heat. Add the Capers (2 Tbsp) , Lemon Juice (2 Tbsp) , and the rest of the Butter (2 Tbsp) . Finish the sauce with a pinch of salt and pepper to taste.
Step 10
Remove the pork chops and potatoes from the oven and serve immediately. To serve, slice the pork chops and then smother them with the warm pan sauce. Serve with Iceberg Garden Salad (4 3/4 cups) .
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Nutrition Per Serving
Calories
690
% Daily Value*
Fat
33.7 g
43%
Saturated Fat
12.2 g
61%
Trans Fat
0.0 g
--
Cholesterol
127.4 mg
42%
Carbohydrates
42.1 g
15%
Fiber
4.4 g
16%
Sugars
6.0 g
--
Protein
55.9 g
112%
Sodium
2823.0 mg
123%
Vitamin D
--
--
Calcium
62.0 mg
5%
Iron
4.9 mg
27%
Potassium
753.0 mg
16%
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