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Spicy Lemon Pork Saute

Spicy Lemon Pork Saute

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SABRYSON

Lemon and garlic give this dish lots of zip and cayenne pepper gives it just the right amount of heat, resulting in a nice blend of flavors.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
  2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 145 degrees F (63 degrees C).
  3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.
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Reviews

erinreine
112
1/3/2007

Fantastic! My partner and I loved this dish, and he usual hates pork chops! I wouldn't go for this unless you definitely like lemon flavours as it is quite zippy but we thought the reduced sauce had a lovely flavour. Served with wild rice and lemon sauteed zucchini.

BakedBean13
71
12/19/2006

I used pork tenderloin because I like that better and it just needed a shorter cooking time. Also, garlic doesn't sit well with my husband so I only used a touch of it and substituted half an onion for the rest of it. I also followed the advice of others and cut the cayenne down to 1/4 tsp because 1/2 seemed like too much for the size of the dish (I think I had less pork than most also). Also needed to add a bit of water to saute because there wasn't enough liquid. It came out perfect! Husband loved it and we will definitely be making this one again.

JADENBLACK
67
4/18/2004

This is a great marinade. Lemon flavor is not that strong, and the spicy-ness is just right. If you like to taste the flavor of the lemon I would suggest adding more. Tip: If you by you meat in bulk like I do. Place this recipe in a freezer with the meat (I used pork) and freeze. When ready to cook defrost all day in the fridge and it marinates while it defrosts. Throw it on the grill and you are good to go.