This recipe adapted from a recipe by Sam Sifton in the New York Times is delicious and takes a pork chop from normal to gourmet! We didn’t need anything else with this dish other than some applesauce. If you want the recipe for my applesauce just click on the link below. Enjoy!
- 4 bone-in pork chops
- 2 tablespoons olive oil + 1 teaspoon butter for frying the pork chops
- 4 more tablespoons unsalted butter (2 tablespoons for cooking the shallots and garlic cloves + 2 tablespoons to add to the sauce at the end)
- 1 shallot finely chopped
- 2 garlic cloves pressed
- 2 teaspoons all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons capers (mine come in salt I rinse off the salt and drain the capers)
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon of lemon zest grated
- Pat the pork chops dry with a paper towel and season with salt and pepper. Allow the pork chops to warm up on a plate for about 30 minutes.
- Add the butter and olive oil to a large cast-iron skillet and turn the heat to medium-high. Fry the pork chops until they have a golden crust turning them about every 1-2 minutes. Once they have a golden crust, turn the heat down to medium and remove once they are 135 degrees Fahrenheit and set them aside on a plate.
- Wipe out the skillet and add 2 tablespoons of butter. Saute the shallot and garlic until some of the edges of them start to turn a golden color. Add the 2 teaspoons of flour and stir the flour with a wooden spoon for about 2 minutes. Add the white wine and chicken broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium and simmer until it has reduced by half.
- Stir in the capers, parsley, lemon zest, lemon juice and butter and stir to combine. Add the pork chops to the sauce and continue to cook over medium heat for a couple of minutes to re-warm the pork chops.
- Serve immediately topped with additional chopped fresh parsley.
Source: Adapted from a recipe by Sam Sifton from the New York Times.