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1
Pat dry the pork chops with a paper towel and season both sides generously with salt and pepper.
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2
In a large saute pan, heat olive oil over medium-high heat.
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3
Sear both sides of each pork chop.
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4
Once they are nicely browned on both sides remove them from the pan and set them aside on a plate.
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5
Deglaze the bottom of the pan by adding the chicken stock and whisking.
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6
Add all the herbs, garlic and the lemon juice to the stock.
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7
Return the pork chops to the pan, in a single layer, including any juice that has leaked from them.
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8
Reduce heat to low, cover pan, and simmer for one hour.
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9
The meat should practically be falling off the bones.
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10
Remove the pork chops from the pan, set them aside, and turn the heat back to medium high to bring the sauce back to a boil.
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11
In a small bowl, whisk together flour and cold water until there are no more lumps.
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12
Slowly stir this mixture into the sauce.
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13
Continue stirring constantly until sauce is thickened.
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14
Add salt and pepper to taste.
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15
Remove sauce from heat.
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16
Serve the pork chops over fresh steamed rice, and drenched in sauce.
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17
Because of the reduction of the liquid as it cooks, and thickening it with flour, this sauce has a rich, creamy feeling, but it doesnt have all the calories of a typical cream sauce.
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18
Perfect!
