- 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
- 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.