1 clove of garlic, minced
1 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper
4 center-cut loin pork chops with bone (4 ounces each), 3/4 inch thickness, trimmed
3/4 cup chicken broth
1 teaspoon fresh lemon juice
In a small bowl, combine garlic, paprika, coriander, cumin, and pepper. Mix well. Sprinkle spice mixture evenly over both sides of pork chops.
In a large skillet, combine chicken broth and lemon juice. Mix well. Add pork chops and simmer, covered, over low heat until chops are tender and no longer pink, about 30 minutes.
Pour broth mixture from skillet into a glass measuring cup; cool slightly. Cover with plastic wrap and set aside.
Place pork chops in same skillet. Heat pork chops over medium heat turning once until browned and heated through, about 2-3 minutes. Place pork chops on a serving plate and cover with foil to keep warm.
Using a spoon, skim fat from top of reserved sauce. Return broth mixture to skillet. Bring to a boil, stirring over med heat until reduced slightly, about 2 minutes. Spoon lemon sauce over pork chops. Serve immediately.
Serves 4
