Print This Recipe Written by Chacha on Aug 3rd, 2012 in Capers, Lemon, Meats, Pork Chops, Recipe | No Comments

Servings: 4


    • All-purpose flour
    • kosher salt and freshly ground pepper
    • 4 boneless pork chops, pounded to 1/4 inch thick
    • 3 tbsp. each butter and extra-virgin olive oil
    • 1/3 cup dry good white wine (preferably Chardonnay)
    • 1 tbsp. freshly squeezed lemon juice
    • 1 tbsp. drained capers
    • 1/2 small lemon, cut into thin half-round slices
    • Freshly chopped Italian flat-leaf parsley


In a large skillet, heat oil and butter over medium-high heat.

In a shallow dish, season flour with salt and pepper. Dredge chops in the flour mixture. Add chops to skillet. Cook for 5 to 7 minute on each side, or until golden brown. Cover pan. Reduce the heat to a simmer. Cook chops for 15 to 20 minutes, or until done.

Remove chops from the skillet and keep warm under a tent of aluminum foil. Add wine, lemon juice, capers and lemon slices to the skillet. Stir to loosen particles from the bottom of skillet. Cook over medium-high heat for 2 minutes.

Pour sauce over pork, sprinkle with parsley and serve immediately.

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