Pork Piccata

• 1 1/4 pounds ofboneless cut pork chops
• ½ cup all-purpose flour
• 3 Tablespoons olive oil
• 3 Tablespoons unsalted butter
• 2 cloves garlic (thinly sliced)
• ¼ cup white wine (or dry vermouth)
• 3 Tablespoons lemon juice
• 1/2 cup chicken broth
• 2 Tablespoons capers (drained)
• 2 Tablespoons minced flat leaf parsley
• Salt and freshly ground pepper

Instructions:

• Take your pork chops & season with salt and pepper.
• Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
• In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil.
• Place half of pork chops in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
• Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
• Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
• Drizzle the sauce over pork and serve immediately.