Pork Piccata

• portions: Servings: 4 people
• temps actif: 5 mins
• temps total: 20 minutes

Ingrédients

4 bone-in pork chops 1/2-inch thick, 5-6 ounces each

Kosher salt and freshly ground black pepper to taste

2 tablespoons all-purpose flour

2 tablespoons olive oil

3 tablespoons butter

1/2 cup white wine or chicken broth

1 large lemon juiced, ~3 tablespoons

1/4 cup capers drained and rinsed

1/4 cup chopped fresh flat-leaf parsley

thin slices of fresh lemon for garnish, optional

Instructions

Season pork chops on both sides with salt and pepper. Dust with flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat until hot. Add pork chops in a single layer and cook until browned, about 4 minutes; flip and cook 4 minutes more, or until browned and just cooked through. Transfer to serving platter and tent with foil.

Add wine, lemon juice, and capers to skillet; bring to boil. Cook and stir until sauce has thickened, scraping up any browned bits. Remove from heat, add butter and stir to melt; spoon sauce over pork chops. Garnish with parsley and lemon slices if using and serve immediately.