Seared Pork with Lemon-Thyme Sauce
- Yield servings
- Olive oil spray
- 4 ounces thinly cut pork loin chop
- Freshly cracked black pepper
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped fresh thyme
- 1/2 clove garlic, minced
- Heat a skillet over medium-high heat and lightly spray with olive oil.
- Season the loin with cracked pepper. Place in the skillet and sear for 2 minutes on each side. Transfer to a plate and set aside.
- Add the broth, lemon juice, thyme, and garlic to the skillet and heat over medium heat. Simmer until sauce reduces slightly, 2 to 3 minutes.
- Add the pork to the sauce and cook until no longer pink, 2 to 3 more minutes.
Reprinted with permission from Skinny Rules: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright © 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved.