It’s hard for me to look back at all of my earlier attempts to cook many years ago and not laugh. Lawd, it was REALLY bad. Luckily things have changed since then that include all the ingredient puzzle pieces clicking in my head when I need to make dinner on the fly.
Tonight was one of those nights were I felt I accomplished so much
at work today working from home with 2- and 1-year-old boys today that I wanted to bask in my feels before heading out to the gym … but kinda forgot I didn’t prepare anything for my husband and myself for dinner. (Having strip steak the night before can throw you off your game.)
With just 30 minutes to whip something up before the mister and I laced up our shoes and bundled up the kids, I let out a classic cuss word in my head (sorry, Jesus) before realizing I had pork chops thawing in the refrigerator.
30 Minutes before having to leave the house.
This was the outcome.
30-Minute Pork Chops in a White Wine Lemon Butter Sauce
- 4 boneless center-cut pork chops
- 1 ½ tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup white cooking wine
- 3-4 tablespoons butter
- 1 ½ tablespoons parsley flakes
- Heat olive oil on medium-high heat until the pan is hot.
- Season pork chops with salt and pepper on both sides. Add to the pan. Cook one side for about seven minutes (or until light brown) before flipping.
- Add 1/4 cup of cooking wine to the skillet pouring over the pork chops. Allow to cook for three minutes.
- Add in butter and parsley — making sure you swirl the butter around the pan. Cook for another seven minutes. (Note: You can mix in the wine and butter with the oil at the beginning, but I didn’t because I sometimes don’t think about simplifying things until after they happen. #Mombrain)
- Add in remaining 1/4 cup of white wine and cook on low heat for 10 minutes.
Price of items used:
- $7 – Boneless center-cut pork chops
(The remaining ingredients came from my refrigerator and pantry)
Total price spent at the grocery store = $7