Pork Chops in Lemon-Caper Sauce

4 bone-in pork chops (about 8

ounces each)

Kosher salt and black pepper

teaspoon dried thyme leaves 2 tablespoons olive oil 4 tablespoons unsalted butter 1 very small shallot, minced (about

1 tablespoon)

2 garlic cloves, minced (about 1

teaspoon)

2 teaspoons all-purpose flour

1 cup dry white wine

1 1⁄2 cups chicken stock, homemade

or low-sodium, if store-bought 2 tablespoons drained capers 2 tablespoons minced fresh

parsley, plus more for garnish 1 teaspoon freshly grated lemon

zest, plus 2 tablespoons juice Hot sauce (optional)

Instructions: Dry chops with paper towels, and season with salt, pepper and thyme. Swirl olive oil into a large skillet, and heat over medium until oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.

Drain fat from skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add shallot and garlic, and saute until aromatics soften, reducing heat if necessary, about 1 minute. Sprinkle in flour, and cook, stirring, for 2 minutes. Whisk in wine and chicken stock, raise heat to high and bring liquid to a boil, scraping up browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7-10 minutes.

Stir in capers, parsley, lemon zest and juice, and hot sauce (if you’re using it). Simmer for 1-2 minutes. Stir in 2 tablespoons of butter until it’s melted and sauce looks smooth. Nestle chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop. Garnish with more fresh parsley.

Makes 4 servings