Pork Chops in Lemon Caper Sauce
Sounds gourmet but very easy!
Servings: 4
Calories: 467kcal
Ingredients
- 4 thick boneless pork chops about 1-in/2.5cm thick
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tsp fresh thyme finely minced (see NOTES)
- 2 tbs olive oil
Sauce:
- 4 tbs unsalted butter divided
- 1 tbs onion finely chopped
- 2 garlic cloves minced
- 1 tbs flour
- 1 cup dry white wine
- 1 ½ cups chicken stock
- 2 tbs drained capers
- 2 tbs minced fresh parsley plus more for garnish
- 1 tsp freshly grated lemon zest plus 2 tablespoons juice
Instructions
- Mix together the salt, pepper and minced thyme. Dry the pork chops with paper towels and season on both sides with the salt mixture.
- Heat a large heavy skillet over medium heat. Add the oil and heat until oil shimmers. Add the chops to the pan and brown well on both sides until cooked through—about 5-7 minutes per side. Remove chops to a plate and cover to keep warm.
- Drain any fat from the skillet, then melt 2 tablespoons of the butter in the pan until it sizzles. Now add the onion and garlic and saute for about a minute.
- Sprinkle in the flour and cook, stirring for 2 minutes. Now whisk in the wine and the stock. Raise the heat to high and brings the sauce to a boil scraping up any browned bits at the bottom of the pan.
- Reduce heat to medium and simmer, uncovered, until the liquid is reduced by half. This will be about 10 minutes.
- Stir in the drained capers, parsley and the lemon zest; simmer about 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted then place the chops back in the pan to heat through.
Notes
You can substitute 1/4-1/2 tsp dried thyme for the fresh.
Video
Nutrition
Serving: 1chop | Calories: 467kcal | Carbohydrates: 8g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 1473mg | Potassium: 648mg | Fiber: 1g | Sugar: 2g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg