Pork chops with lemon sauce
I highly recommend paying close attention to the lemon sauce for these pork chops, as it enhances both meat and fish and has become a staple in my kitchen. Let me know if you try it.
Ingredients · Servings 4
- 4 pork chops
- A pinch of salt
- A pinch of ground pepper
- 2 tablespoons of extra virgin olive oil
- 1 zucchini
- 2 carrots
- 1 onion
- 100g of broad beans
- 100g of fresh or frozen peas
- A pinch of salt
- 1 tablespoon of extra virgin olive oil
- Water
- 1 clove of garlic
- Extra virgin olive oil
- A pinch of salt
- 150g of bomba rice
- The juice of [adjustable]½[/adjustable] lemon
- 100g of beef broth
- 200g of cream —it doesn't matter if it's for cooking or whipping—
- ½ tablespoon of brown sugar
- Chive
Method · 25 min
- Wash the zucchini, dry it and cut it into small cubes.
- Peel the carrots and dice them into small cubes.
- Peel and dice the onion into small cubes.
- Remove the beans from their pods. If they are very large, I recommend removing the outer layer.
- Shell the peas as well, if they are fresh.
- Put 1 tablespoon of extra virgin olive oil in a frying pan. When it's hot, add the onion and cook over low heat.
- While the onion is cooking, put all the vegetables in a microwave-safe bowl, add a couple of tablespoons of water and the salt, and microwave on full power for 4 minutes.
- Add the vegetables to the pan with the onion and sauté for a couple of minutes over high heat.
- Put the water, the peeled garlic clove, a pinch of salt and a few drops of extra virgin olive oil in a saucepan.
- Add the rice when the water is boiling, let it cook for about 13 minutes or the time indicated by the manufacturer. Drain and put it in bowls.
- Season the chops with salt and pepper.
- Put the oil in a frying pan. When it's hot, cook the meat to your liking over high heat. Remove it to a tray.
- Add the juice to the pan and stir with a silicone spatula or wooden spoon to recover the juices from the meat.
- Add the beef stock—I'll tell you how I make it in the tips section; I always keep it frozen—the cream, and the brown sugar, and let it reduce until thickened. Taste it to see if you need to adjust the seasoning. If you prefer a very clear sauce, you can strain it—I don't mind if there are a few bits of meat left from cooking in the pan.
- Place the meat on the plate and complement it with the rice and vegetables. Pour some sauce over the meat, sprinkle chopped chives on top, and enjoy.
Recipes for pork chops with lemon sauce
For the garnish
For the rice
For the sauce
The juice of ½ a lemon
For decorating
The garnish
Pon 1
Rice
The meat
The sauce
