Prep 5 mins
Cook 20 mins
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!
- 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)
- 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.
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
Sorry about this Joan, but we really did not enjoy this dish. It had all the things we would normally enjoy in it, but somehow didn't work for us. The wine, the lemon and capers all added up to too tart and over-powering for our pork chops.
OUTSTANDING! ! ! Being of Polish decent I increased the quantity of garlic. I also let the reduction process continue longer for a thicker consistency. The family loved it. I intend to experiment with the thought of a adding a cream/dill twist to the recipe.