Braised Pork Loin with Thyme-Lemon Sauce

This is fast, easy, low in calories and fat, and tasty. I served the pork over orzo pilaf with wilted spinach on the side.  Eating healthier is easy when it tastes this good.

Servings: 4-6
Time:    Prep: 10 minutes; Cook: 20 Minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a zester, a small bowl, a gallon Ziploc bag, a heavy bottom skillet (I prefer a cast iron skillet), a wooden spoon, tongs, a whisk (I use a flat whisk)

Ingredients:

• 1 ½ pounds boneless pork loin chops
• ¼ cup flour
• 1 tablespoon cornstarch
• 1 tablespoon of olive oil (maybe more)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ of a large onion
• 1 large lemon
• 10 sprigs of fresh thyme
• 1 ½ cups low sodium chicken stock
• 1 tablespoon of butter

1. Wash the lemon.  Juice and zest ½ of it.  Slice the other half against its natural segmentation.  You want lemon wheels.  Remove any seeds or fibers. Cut the onion into rings.  Wash the thyme and set aside.
2. Cut the pork into bite sized pieces.  Try to make the pieces the same size.  Place the flour, cornstarch, salt, and pepper in the plastic bag.  Put the pork in the bag and shake it like crazy to coat.  Set aside.
3. Heat the olive oil in the pan on medium high. 
4. Add the onion, lemon sections, zest, and thyme to the pan and cook until the onions are translucent, for one or two minutes. Push the onions and lemons to the side.
5. Shake as much flour from the pork as possible and add it to the pan a few pieces at a time.  Don’t crowd the pork.  You may need to cook the pork in batches.
6. Cook the pork chunks for 2-3 minutes or until browned and then turn with the tongs.  Cook for another minute or so on the other side. You may need to add a little more olive oil if the pan becomes dry.
7. Push the pork to the side and turn the pan down to medium.  Add the lemon juice and stock to the pan. Use the whisk to deglaze the bottom of the pan.
8. Stir, making sure the pork is coated.  Lower the heat and allow the sauce to simmer for about 10 minutes.  Using the whisk, stir often, scrapping the bottom and sides of the pan as you do.
9. Whisk in the butter and simmer for another minute.
10. Serve warm.