PORK CHOPS WITH LEMON AND CAPERS.

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Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

  • Warm 1Tbs. of the olive oil in a frying pan or saute pan.
  • In a bag or on a plate combine the flour, salt and pepper.
  • Coat the chops with the seasoned flour.
  • Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
  • Transfer to a deep plate or platter and keep warm.
  • Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
  • Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
  • Boil until reduced by half, about 1 minute.
  • Add the chicken broth and again boil until reduced by half, about 5 minutes.
  • Stir in the capers, lemon juice, salt and pepper to taste.
  • Pour the sauce over the chops and serve immediately.

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