LEMON-GARLIC PORK CHOPS

4 boneless loin pork chops (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon minced garlic (about 3 large cloves)
2 to 3 tablespoons minced shallot (about 1 medium clove)
Juice of 1 lemon (2 to 3 tablespoons)
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch (optional)

Sprinkle pork chops with salt and pepper. Heat oil in wide skillet over high heat. Once hot, add pork chops and brown well, about 3 minutes per side. Remove to plate.

Add garlic and shallot to pan and cook about 1 minute, stirring, to soften. Add lemon juice and chicken broth; boil rapidly to evaporate much of the liquid.

Meanwhile, mix cornstarch with 1 tablespoon water. When liquid has reduced by about half, stir cornstarch and water, then pour into pan. Stir until it thickens. Reduce heat, return pork chops to pan to heat them through, 1-2 minutes. Serve with egg noodles and collards, or starch and greens of choice.

Yield: 4 servings
Source: Sarah Fritschner - The (Louisville, Ky.) Courier-Journal - March 28, 2007