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Pork Chops in Lemon-Caper Sauce Recipe - NYT Cooking
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Brief Description
Pork Chops
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Main Ingredient
Pork Chops
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://cooking.nytimes.com/recipes/1020583-pork-chops-in-lemon-caper-sauce
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Tags:
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Notes:
Grill the pork chops and avoid the splatter.
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Posted By: gardner.marilyn
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Posted On: Dec 27, 2020
Number of Servings:
Ingredients:
- 4 - bone-in pork chops (about 8 ounces each)
- 1/2 - 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
- - kosher salt and fresh black pepper
- - hot sauce (optional)
Directions:
Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the 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 the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
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