About the Recipe
Quick Fast and Easy Weeknight meal
Ingredients
4 forest-raised pork chops
Salt and pepper
½ cup flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
½ cup chicken broth
Juice of 2 lemons (about 1/4 cup)
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Extra lemon slices for garnish
Preparation
Prep the pork: Pat your pork chops dry and season both sides with salt and pepper. Lightly dredge them in flour, shaking off any excess.
Brown: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside on a plate.
Make the sauce: Lower heat to medium. Add the garlic to the skillet and cook about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.
Finish: Stir in the capers and return the pork chops to the pan. Let simmer 5–7 minutes, or until the pork is cooked through and the sauce slightly thickens.
Butter & parsley: Stir in the remaining tablespoon of butter and sprinkle with fresh parsley. Taste and adjust seasoning if needed.
Serve: Spoon the lemony sauce over the pork and garnish with extra lemon slices. Pairs beautifully with mashed potatoes, rice, or a side of roasted veggies.