Pan-Roasted Pork Chops with Lemon & Capers

Pan-Roasted Pork Chops with Lemon & Capers
Pan-Roasted Pork Chops with Lemon & Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (1-inch-thick) pork chops (about 1-1/2 - 1-3/4 lb) patted dry.

  • 1

    tsp. kosher salt

  • 1/2

    tsp. ground black pepper

  • 1-1/2

    tsp. oil

  • 1

    large garlic clove, minced

  • 3/4

    cup low-sodium chicken broth

  • 2

    tbsp. fresh lemon juice

  • 1

    tbsp. Dijon mustard

  • 2

    tbsp. capers, rinsed & drained

  • 1

    tbsp. unsalted butter (optional)

Directions

Sprinkle pork chops with salt & pepper. Place a large skillet over high heat. When skillet is hot, add oil. Add pork chops, one at a time, waiting about 30 seconds between each addition, and cook until well browned, about 3 minutes. Turn pork chops over and cook an additional 2-3 minutes. Remove pork chops and lower heat to medium high. Add garlic to pan and cook until golden, about 1 minute. Add chicken broth and lemon juice. Bring to a simmer and reduce until slightly thickened. Whisk in mustard, add capers. Off the heat, swirl in butter until it melts. Spoon sauce over chops & serve.

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