Recipe by joan in CNY
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!
Top Review by N2LRY
Excellent recipe, I made it for dinner last night and my wife and I loved it. I followed the recipe exactly and it was great. It of course helps when you use fresh pork chops. Thanks. Allan
- 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)
Directions See How It's Made
- 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.