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Pork Chops with Rich Caper-Lemon Sauce

Toni Tipton-Martin
from Jubilee: Recipes from Two Centuries of African American Cooking
Prep Time 10 mins
Cook Time 20 mins
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Instant read Thermometer

Ingredients
  

  • 4 bone-in pork loin chops about 8 ounces each
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 4 tablespoons butter at room temperature
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1-1/2 teaspoons all-purpose flour
  • 1 cup white wine
  • 1-1/2 cups chicken stock
  • 2 tablespoons capers drained
  • 1 teaspoon freshly grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot pepper sauce optional
  • 2 tablespoons minced fresh parsley

Instructions
 

Cook the chops:

  • Preheat the oven to 400F.
  • Place the chops on a board and pat dry with paper towels.
  • Season with the salt, pepper and thyme, rubbing with your fingers to press the seasonings into the meat.
  • In a large ovenproof skillet, heat the oil over medium-high heat until shimmering.
  • Add the chops and cook until well- browned, 3-4 minutes per side.
  • Transfer the skillet to the oven and roast until a meat thermometer inserted in the chops registers 145F., 5 to 7 minutes, depending on the thickness.
  • Remove the chops from the oven, transfer to a plate and cover to keep warm.
  • Drain off and discard the fat.

Make the sauce:

  • In the same skillet, heat two tablespoons of the butter until sizzling.
  • Add the garlic and shallot and saute until tender, about one minute.
  • Sprinkle in the flour and cook for two minutes more.
  • Whisk in the wine and chicken stock and bring to a boil over high heat, scraping up the browned bits in the bottom of the pan.
  • Reduce the heat to medium-high and cook, uncovered, until the liquid is reduced by half, about five minutes.
  • Stir in the capers, lemon zest, lemon juice, hot pepper sauce (if using), and parsley and simmer 1-2 minutes more.
  • Add the remaining two tablespoons of butter to the pan 1/2 tablespoon at a time, shaking the pan between additions until the butter melts and the sauce looks smooth.
  • Season to taste with salt and pepper.
  • Pour the sauce over the pan-roasted chops and serve.

Notes

From Jubilee Cookbook by Toni Tipton-Martin
Via the kitchen of palatablepastime.com
Keyword Pork Chops, Soul food