Ingredients
-
4 1″-thick pork chops, pounded thin
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1/3 cup flour
- Salt & pepper
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2 tablespoons olive oil
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1 lemon, juiced and zested
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2 tablespoons butter
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2 garlic cloves, minced
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2 tablespoon capers
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½ cup chicken broth
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⅓ cup white wine
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2 tablespoon chopped fresh parsley
Instructions
- Season pork chops liberally with salt & pepper. Place flour in a bowl and dip pork chops to coat both sides.
- In a large skillet, heat olive oil to medium-high. Add pork chops and fry for 2 minutes per side (working in batches if needed). Transfer chops to a plate and tent with foil (or keep warm in oven).
- Add butter, garlic, capers, dried parsley and lemon zest to pan. Heat until butter is melted and garlic is fragrant. Add lemon juice, white wine and chicken broth.
- Return pork chops to pan. Adjust seasoning with salt & pepper to taste.
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 233
- Sugar: 1.8 g
- Sodium: 244.6 mg
- Fat: 14.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 13.5 g
- Fiber: 0.7 g
- Protein: 10.1 g
- Cholesterol: 40.8 mg
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