If you love pork ragout as much as John and I do….you will love this
Pork Chops in Lemon-Caper Sauce
Who doesn’t love love Lemon Caper Pork Chops. You family will love this recipe!! Enjoy!
Recipe from Toni Tipton-Martin
Prep: 10 minutes
Cook: 30 minutes
4 Circle B Ranch bone-in pork chops (about 10 oz each)
Kosher salt and freshly cracked black pepper, to taste
2 Tbsp olive oil
4 Tbsp unsalted butter
1 very small shallot, minced (about 1 Tbsp)
2 garlic cloves, minced (about 1 tsp)
2 tsp all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 Tbsp drained capers
2 Tbsp minced fresh basil, plus more for garnish
1 tsp freshly grated lemon zest, plus 2 Tbsp juice
Step 1 Dry the chops with paper towels, and season aggressively with salt and pepper. 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.
Step 2 Drain the fat from the skillet, then melt 2 Tbsp of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, about 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 the heat to medium-high and cook, uncovered until the liquid is reduced by half, 7 to 10 minutes.
Step 3 Stir in capers, basil, lemon zest and juice. Simmer for 1 to 2 minutes. Stir in the remaining 2 Tbsp of butter until it is 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 fresh basil.