Pork Chops In Lemon Caper Sauce

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"You can't go wrong with these chops."

Original recipe yields 4 servings


  • Serving Size: 1 (413.9 g)
  • Calories 677.2
  • Total Fat - 41.6 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 203.7 mg
  • Sodium - 543.5 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.5 g
  • Protein - 64.3 g
  • Calcium - 36.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 1.5 mg

Step 1

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 (depending on thickness of chops, timing can vary. Be careful not to overcook the chops to prevent them from being dry). Transfer chops to a plate, and cover to keep warm.

Step 2

Drain the fat from the skillet, then melt 2 tablespoons 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.

Step 3

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 tablespoons 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.

Tips & Variations

No special items needed.