Pork Chops in Lemon-Caper Sauce

 

4 bone-in pork chops (about 8 ounces each)

Kosher salt and freshly cracked black pepper, to taste

½ tsp. dried thyme leaves

2 T. olive oil

4 T. unsalted butter

1 very small shallot, minced (about 1 T.)

2 garlic cloves, minced (about 1 tsp.)

2 tsp. all-purpose flour

1 C. dry white wine

1 ½ C. chicken stock, homemade or low-sodium, if store-bought

2 T. drained capers

2 T. minced fresh parsley, plus more for garnish

1 tsp. freshly grated lemon zest, plus 2 T. juice

Hot sauce (optional)

 

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 T. 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. 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 T. 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.