I used Pork rib end chops with bone, about ¾ inch thick
This recipe is for 2 pork chops
Ingredients:
EVO
Flour
2 shallots, sliced
1 lemon
1 tablespoon of capers
¼ cup of dry white wine
¼ cup of chicken broth
Fresh parsley
2 tablespoons of butter
Salt and pepper to taste
Instructions:
Season the flour with salt and pepper
Dredge (lightly) the chops in the seasoned flour on both sides
Use a heavy skillet, heat olive oil
Add the pork chops and cook at medium heat for 3 minutes on each side. Remove chops
If dry, add a bit of EVO with the shallots to the pan, cook until they soften, about 4 minutes
Add the wine, chicken broth and capers to the pan and bring to a boil
Squeeze in the juice of the lemon, leave lemon rinds to cook in pan
Add the butter, once melted add the chops back to the pan. Lower the flame to medium and cook for about 8 minutes flipping chops halfway through
Serve immediately
Can't go wrong with this recipe.