Pan-Seared Pork Chops with Lemon-Caper Butter and Arugula
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 1lemon
- 2 tablespooncapers
- 3 cupfresh arugula
- 2 clovegarlic
Prep
- 01
Juice the lemon.
- 02
Mince 2 cloves garlic.
Method
- 01
Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit for 5 minutes at room temperature.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering. Place pork chops in the pan without moving them for 5 minutes, until golden brown.
- 03
Flip the chops and cook for another 4–5 minutes, until cooked through (internal temperature 145°F). Transfer to a plate.
- 04
Reduce heat to medium. Add butter and minced garlic to the skillet, stirring for 30 seconds until fragrant.
- 05
Squeeze juice from the lemon into the pan, add capers, and stir. Pour the pan sauce over the pork chops.
- 06
Toss arugula with a pinch of salt and a squeeze of lemon juice. Serve alongside or under the pork chops.
Spice Tips
For a touch of heat, add a pinch of red pepper flakes to the butter-caper sauce. Fresh thyme or oregano stirred in at the end adds herbaceous depth.