Pork Chops with Lemon, Capers & Fresh Herbs
Ingredients
- 4 pieces (about 1 inch thick)pork chops (rib or loin) (bone-in preferred)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 2 tablespoonolive oil
- 1lemon
- 3 tablespooncapers (drained)
- ½ cupwhite wine or dry vermouth
- ½ cupchicken broth
- ·fresh parsley
- 1 tablespoonfresh dill
Prep
- 01
Zest and juice 1 lemon.
- 02
Coarsely chop a handful of fresh parsley.
Method
- 01
Pat the pork chops dry with paper towels. Season both sides generously with kosher salt and black pepper.
- 02
Dredge each chop lightly in flour, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 04
Add pork chops and cook for 4–5 minutes per side, until golden brown and cooked through (an instant-read thermometer should read 145°F). Transfer to a plate.
- 05
Pour off all but 1 tablespoon fat from the pan. Add white wine and use a wooden spoon to scrape up browned bits from the bottom (about 1 minute).
- 06
Add chicken broth and capers. Bring to a gentle simmer and cook for 2 minutes.
- 07
Stir in the zest and juice of 1 lemon. Taste and adjust salt and pepper.
- 08
Return pork chops to the pan, nestling them into the sauce for 1 minute to warm through.
- 09
Transfer chops to plates. Pour sauce over top and finish with a handful of fresh parsley and 1 tablespoon fresh dill.
Spice Tips
For brightness, add a pinch of red pepper flakes to the sauce. For earthiness, try a tiny handful of fresh tarragon or thyme. A splash of Dijon mustard whisked into the pan before serving adds sharp, tangy depth.