Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
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4 (4-ounce) boneless lean pork loin chops (about 1/2-inch thick)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all purpose flour
1/2 cup cold unsalted butter, cut into pieces, divided
2 tablespoons olive oil
1/4 cup finely chopped shallot
1 large garlic clove, thinly sliced
1/3 cup dry white wine
1/2 cup chicken broth
1 small lemon, thinly sliced and seeded
2 tablespoons drained non-pareil capers
1 tablespoon chopped fresh flat-leaf parsley
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Place pork chops between 2 sheets of parchment paper or plastic wrap. Pound with a meat mallet to 1/4-inch thickness. Sprinkle pork evenly with salt and pepper.
Dotdash Meredith Food Studios
Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high until butter foam subsides. Add 2 pork cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter, remaining 1 tablespoon oil, and remaining 2 cutlets. Wipe out skillet.
Dotdash Meredith Food Studios
Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 1 minute. Add wine, and cook, stirring occasionally, until almost evaporated, about 1 minute. Add broth and lemon slices, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, 3 to 4 minutes. Whisk in capers. Reduce heat to low, and whisk in remaining 5 tablespoons butter, 1 to 2 pieces at a time, until melted and sauce is creamy, about 2 minutes.
Dotdash Meredith Food Studios
Transfer cutlets to plates, and spoon sauce evenly over top. Sprinkle evenly with parsley.
Dotdash Meredith Food Studios