Pork Chops In Lemon Caper Sauce
Recipe: #37403
September 08, 2021
Categories: Chops, Sunday Dinner, Low Carbohydrate, No Eggs, Wine, Herbs, more
"You can't go wrong with these chops."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.