PORK CHOPS WITH LEMON CAPER SAUCE

I used Pork rib end chops with bone, about ¾ inch thick

This recipe is for 2 pork chops

Ingredients:

EVO

Flour

2 shallots, sliced

1 lemon

1 tablespoon of capers

¼ cup of dry white wine

¼ cup of chicken broth

Fresh parsley

2 tablespoons of butter

Salt and pepper to taste

Instructions:

Season the flour with salt and pepper

Dredge (lightly) the chops in the seasoned flour on both sides

Use a heavy skillet, heat olive oil

Add the pork chops and cook at medium heat for 3 minutes on each side. Remove chops

If dry, add a bit of EVO with the shallots to the pan, cook until they soften, about 4 minutes

Add the wine, chicken broth and capers to the pan and bring to a boil

Squeeze in the juice of the lemon, leave lemon rinds to cook in pan

Add the butter, once melted add the chops back to the pan. Lower the flame to medium and cook for about 8 minutes flipping chops halfway through

Serve immediately

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