Creamy Garlic & Herb Pork Chops or Chicken
Tender pork chops or chicken smothered in a delicious creamy garlic & herb sauce
Yield: 4
Cost: 10
Materials
- 1 lb Boneless pork chops can substitute boneless chicken breasts
- 1 Tbsp Olive Oil
- 2 Tbsp Butter Divided
- 1/2 Cups Low Sodium Chicken Broth we use Pacific brand organic low sodium (50mg/serving)
- 1/2 tsp Lemon juice
- 1/4-1/2 tsp Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning to be added to flour for dredging
- 1 - 1 1/4 tsp Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning for the sauce - can use more if needed
- 1 Cup Heavy Cream
Instructions
- Add 1/4 - 1/2 tsp Lauri Lees Ultra Low Sodium Garlic & Herb Seasoning to 1/2 Cup Flour. set aside.
- Add 1 Tbsp Olive Oil and 1 Tbsp of Butter to skillet and melt over medium-high heat.
- While that is melting in pan, coat pork chops or chicken in flour mixture and add to skillet. Brown 3-4 minutes per side or until golden brown. Remove from skillet and set aside.
- Add 1/2 Cup of chicken broth and 1/2 tsp lemon juice to the pan. Add Cream and stir. Add pork or chicken back into the pan and cook another 5 minutes until cooked through. Interior pork temperature should be 145. Interior chicken temp should be 165 degrees. NOTE: If sauce is too thin, you can used a slurry of 1 tsp of Corn Starch to 3 tsp water. mix well and add to sauce and stir until thickened.
Notes
Can be made with chicken or pork chops.
Serve with mashed potatoes. This sauce is great for gravy on mashed potatoes!
NOTE: internal temperature of cooked chicken should be 165 degrees and internal temperature of cooked pork chops should be 145 Degrees.