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Pork Chops in Lemon-Caper Sauce<\/p>\nPork Chops in Lemon-Caper Sauce<\/p>\n
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4 bone-in pork chops (about 8 ounces each)<\/p>\n
Kosher salt and freshly cracked black pepper, to taste<\/p>\n
\u00bd tsp. dried thyme leaves<\/p>\n
2 T. olive oil<\/p>\n
4 T. unsalted butter<\/p>\n
1 very small shallot, minced (about 1 T.)<\/p>\n
2 garlic cloves, minced (about 1 tsp.)<\/p>\n
2 tsp. all-purpose flour<\/p>\n
1 C. dry white wine<\/p>\n
1 \u00bd C. chicken stock, homemade or low-sodium, if store-bought<\/p>\n
2 T. drained capers<\/p>\n
2 T. minced fresh parsley, plus more for garnish<\/p>\n
1 tsp. freshly grated lemon zest, plus 2 T. juice<\/p>\n
Hot sauce (optional)<\/p>\n
<\/p>\n
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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Chops in Lemon-Caper Sauce 4 bone-in pork chops (about 8 ounces each) Kosher salt and freshly cracked black pepper, to taste \u00bd 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 \u00bd C. chicken stock, homemade or low-sodium, if store-bought 2 T. drained capers 2 T. minced fresh parsley, plus…<\/p>\n