Dreaming of warmer days with this bright and light dish!
4 – 6 pork chops, pounded thin, about ½ inch
Flour for dredging
2 tablespoons tiny capers, drained
1 lemon, juice and rind
2 cups veggie stock or chicken stock
Butter & Olive oil
Season pounded pork chops with salt and pepper. Dredge each pork chop in flour. Brown each side of the pork chop in olive oil. Remove pork chops and set aside. In the same pan, add a half stick of butter and let it melt. Add in about 2 tsp of flour and make a roux. Slowly pour in the chicken stock and whisk slowly until the sauce thickens. Zest the whole lemon into the sauce and juice of half the lemon as well. Add more lemon if desired and season with salt/pepper if needed. Stir until sauce is well combined. Stir in drained capers into the sauce. Add the pork chops to the sauce and continue to cook until pork chops are done to your liking. Best served with simple sauteed green beans or asparagus.
