Sweet and tangy, this braised dish goes well with flavored rice mix and tossed salad.


  • 4 boneless pork chops (3/4- inch thick)
  • olive oil
  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • 1/4 cup lemon juice
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 4 slices lemon
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon lemon zest


  1. Heat a large skillet over medium-high heat. Brush chops lightly with a little olive oil and brown chops 2-3 minutes on each side; remove chops from pan. Melt butter in skillet; stir in brown sugar, lemon juice, mustard and pepper. Add pork chops, turning to coat with lemon mixture. Place a lemon slice on top of each chop. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm.
  2. In a small bowl combine chicken broth, cornstarch and lemon peel; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon lemon sauce over chops.
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