Tangy Lemon Pepper Pork Chops
Crispy pork chops marinated in zesty lemon and pepper, served with a creamy mushroom gravy made with Bearded Tree Wildflower Mead.
ingredients
- 4 bone-in pork chops
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp black pepper
- 1 cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 cup sliced mushrooms
- 1/4 cup Bearded Tree Wildflower Mead
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
steps
- 1.
In a bowl, mix lemon juice, lemon zest, and black pepper. Pour over pork chops and marinate for at least 30 minutes.
- 2.
In a shallow dish, mix flour, salt, and garlic powder. Dredge the pork chops in the flour mixture, shaking off excess.
- 3.
Heat oil in a pan and fry pork chops until crispy and cooked through, about 5-7 minutes per side. Remove and set aside.
- 4.
In the same pan, add butter and mushrooms. Saute until softened.
- 5.
Deglaze the pan with Bearded Tree Wildflower Mead, scraping up any browned bits.
- 6.
Pour in chicken broth and let simmer for a few minutes. Stir in heavy cream and season with salt and pepper.
- 7.
Serve the pork chops topped with the creamy mushroom gravy.
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