Pork Piccata

Ingredients:
  • 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.