Lemon and Caper Pork Chops
Bright and briny, capers and lemon lift a savory and buttery pan sauce that tops a well browned pork chop.
Servings 2
Calories 548kcal
Ingredients
- 1 pound pork chops 2 chops
- 1 tablespoon avocado oil
- 1/4 cup dry white wine optional
- 1 teaspoon garlic minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 2 tablespoons butter omit for dairy-free
- fresh lemon slices
- chopped fresh parsley
Instructions
- Dry chops well and season generously with salt. Rub with the avocado oil.
- Heat a cast iron pan over high heat. When hot, add the oiled chops to the pan and cook on high heat until browned on both sides, 2 minutes per side. Sear the sides of the chop quickly as well.
- Reduce heat to medium and continue to cook, turning occasionally until the internal temperature is 140ºF.
- Remove chops from the pan to a plate. Deglaze the pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.
- Add broth, and reduce by half. Remove the pan from heat and add the lemon juice and capers. Finish sauce by adding butter and stirring until smooth. Add parsley then return cutlets to the pan and coat with sauce. Rest for at least 5 minutes before serving.
Nutrition
Calories: 548kcal | Carbohydrates: 3g | Protein: 50g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 569mg | Potassium: 914mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg