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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)
Preparation
Step 1
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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