These creamy lemon and thyme pork chops are perfect for holiday entertaining or a cozy weekend meal.
In a glass dish, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, paprika, parsley, and cayenne. Dredge pork chops in mixture, remove any excess.
In a large skillet set over medium-high heat, add 2 tablespoons of butter and melt. Brown pork chops well on both sides, about 4-6 minutes per side. Remove from pan and transfer to a lined baking sheet. Place in the oven to bake at 350 degrees for 10-15 minutes (or until they reach an internal temperature of 160 degrees).
Using the same skillet, set over medium heat. Add the wine, and whisk, scraping up any browned bits. Allow to reduce by half. Add the lemon juice, lemon zest, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme, whisk to combine.
Add the heavy cream and remaining butter. Bring to a gentle simmer, and cook until slightly thickened.
Return the pork chops to the pan, allow to cook for 5 minutes, spooning the sauce over top. Season with additional salt and pepper to taste.
Serve with remaining sauce.
Adapted from Creole Contessa