![]() ![]() Add white wine and use a wooden spoon to scrape up any browned stuck on bits from the bottom of the skillet. Return the skillet to the stovetop over medium high heat.When you remove the lemon wedges from the skillet, use tongs to squeeze as much lemon juice out and back into the skillet as you can. Remove the pork and lemon wedges from the skillet.First and foremost, be sure to use potholders or a handle cover on the skillet. It’s easy to forget it’s searing hot from the oven and grab it absentmindedly!.But y’all, it’s SO DELICIOUS, and really easy to make in only a few minutes while the pork chops are resting! Here’s how. ![]() If you’re in a hurry, you can skip the pan sauce.
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