MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops In Lemon-Caper Sauce
Categories: Pork, Citrus, Vegetables, Wine
Yield: 4 servings

4 (8 oz ea) bone-in pork
- chops
Salt & fresh cracked pepper
1/2 ts Dried thyme leaves
2 tb Olive oil
4 tb Unsalted butter
1 sm Shallot; minced
2 cl Garlic; minced (about 1
- teaspoon)
2 ts All-purpose flour
1 c Dry white wine
1 1/2 c Chicken stock
2 tb Drained capers
2 tb Minced fresh parsley; more
- for garnish
1 ts Fresh grated lemon zest
+=PLUS=+
2 tb Lemon juice
Hot sauce (opt)

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 saute 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.

By Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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