For the meat you will need:

• . My Famous Pork Rub or pork rub of your choice

For the pan you will need:

• 2 tablespoons oil, I use corn oil but you could use any oil of your choice

• 1 medium lemon, cut into 8ths

• 6 cloves garlic cut in half

• 2 tablespoons fresh shopped parsley

• the sauce

• 1/2 teaspoon ground black pepper

• 2 cups of white wine, I use sauvignon blanc

For the sauce you will need:

• 3 tablespoons flour

• 1/2 cup lemon juice, usually 2 freshly medium lemons

• 1 1/2 cup of diced sweet onion

• 4 tablespoons fresh shopped parsley

• 6 cloves garlic minced

• 1 teaspoons ground black pepper

• 1/4 cup whipping cream

• 2 cups of white wine, I use sauvignon blanc

• 2 cups chicken broth, I use my recipe for chicken broth

• 4 tablespoons butter, I use Smart Balance plant butter

Step 1

Preheat the oven to 400 degrees.

Step 2

Making the sauce: First, get out a saucepan or large frying pan with a lid. I use a large frying pan with a lid. Put your butter into the frying pan, and then put the cover on it, and put the pan on medium-low.

Step 3

While the butter is melting squeeze your lemons into a bowl, and remove the seeds. Then mince your garlic, dice your onions, and chop the fresh parsley. Get your spices out.

Step 4

Once the butter has melted add one tablespoon of oil and the minced garlic, mix well with a spatula, or whisk in the pan. Turn the heat up to medium, stirring frequently until translucent.

Step 5

Once the garlic is done sautéing, add the diced onion to the pan, and the black pepper (1 teaspoon). Whisk again until the onions are translucent. Next, add the chicken broth, flour, and whipping cream to the pan, whisk well, and turn the heat up on high until your pan starts to boil. Once the boil starts let it continue boiling, until it begins to reduce (around 4-5 minutes). Once your sauce has reduced by 1/4 the size, add your wine, 1 tablespoon of parsley, and the lemon juice, turn your pan down to medium, stirring occasionally for 3-4 minutes. The sauce is now done, shut off the burner and set aside.

Step 6

Prep your cast iron skillet or Dutch oven with oil, sometimes up to 2 tablespoons, be sure to coat around the edge of the pan or pot as well. Set the coated pan aside.

Step 7

If you choose to use a pork rub, now is the time to put your rub all over your pork chops and then into the Dutch oven or skillet side by side in the oil.

Step 8

Finally, you spread your halved garlic cloves over the top of the meat. Then you squeeze each of the 8 wedges over the top of the pork chops putting the wedges in between the pork chops. Next you your sauce on top of the pork chops but not in the pan. Pour the remaining 2 cups of wine in the bottom of the cast iron pan or Dutch oven.

Step 9

Your pork chops are ready to be cooked! Cooked your pork in the oven at 400 degrees for about 45 minutes to an hour. Put a cover over the top of the pan. I realize that most of us don't have covers for cast iron pans, but we do have baking sheets, and that's what I use. The cover on the dish combined with cooking the meat in liquid is the secret to pork chops that aren't dry.

Step 10

Once you think your pork chops are done cooking, make sure you've checked their internal temperature to make sure it is 165 degrees or higher meaning they are cooked all the way through and safe to eat! I hope you enjoy this recipe!!