Braised Lemon Pork Chops

Instructions

1. Cut the lemon in half across the width. Take one half and squeeze the juice out. This should be close to 1/4 cup of juice. Add additional lemon juice if necessary to make 1/4 cup. Set aside.
2. Take the other lemon half and cut off the end piece of rind. Slice the remaining lemon into 4 thin slices.
3. Melt the butter in a skillet over high heat. Brown the pork chops on both sides.
4. Add the garlic to the pan, stir and brown quickly.
5. Reduce the heat to medium and carefully add the white wine. (It may pop and spatter.)
6. Simmer the pork chops in the wine 5 minutes on each side. The wine should be greatly reduced. If you need to, add some water to the pan to continue cooking the chops.
7. Add the chicken broth and lemon slices to the pan, cover, and simmer on low until the pork chops are cooked, about 15 minutes. Pork chops are done when the internal temperature is at least 145 F.
8. Remove the pork chops and lemon slices to a plate and let rest while completing the sauce.
9. Deglaze the pan with the lemon juice. Add the marjoram and stir well, scraping up any brown bits. Cook and stir until the sauce comes to a boil. Serve on the side as an au jus for the chops. This sauce is also nice over veggies.