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Ingredients
- 4 boneless pork chops (about 1/2 inch thick)
- 2 T. butter, divided
- 1 T. olive oil
- Salt and pepper to taste
- 2 T. whole-wheat flour
- 1/2 cup chicken broth
- Juice from 1 large lemon
- 1 T. capers
Details
Servings 4
Preparation
Step 1
Place the pork chops, 2 at a time, in a large zipper-topped plastic bag. Using the bottom of a skillet, flatten the chops to about 1/4 inch thick. You can use a rolling pin for this task instead, if you prefer.
In a skillet, melt half the butter and olive oil together over medium-high heat. Salt and pepper the pork on both sides. Dredge the pork in the flour.
Saute the pork on each side at least 4 to 5 minutes, or until nicely browned. Remove the pork from the pan and keep warm.
To the skillet add the chicken broth and whisk up the browned bits off the bottom of the pan, cooking for about a minute. Now add the lemon juice and cook for another 1 or 2 minutes or until slightly reduced. Add the capers and remaining butter, and return the pork to the skillet, turning to coat. Serve with sauce spooned over the top.
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