Pork Chops  in Lemon and Caper

  • 4 pork chops

  • 1/2 teaspoon thyme

  • 2 tablespoons olive oil

  • 4 tablespoons butter

  • 1 shallot,minced

  • 2 cloves garlic, minced

  • 2 teaspoons flour

  • 1 cup white wine

  • 1 1/2 cups chicken stock

  • 2 tablespoons capers

  • 2 tablespoons parsley, chopped

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice

 

  1. Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm. Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

  2. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.