Inspired by another easy and delicious recipe from a supermarket flyer!
These chops were juicy and perfect!
Lee
Pork Chop Picatta
4-6 boneless pork chops
flour
olive oil
1 cup chicken broth
a glug of vermouth or white wine
3 T. capers
1 lemon, thinly sliced
parsley for garnish (optional)
Pat chops dry. Season with salt and pepper. Shake chops in a bag with some flour.
Heat a cast iron pan in a 450 oven for 10 minutes. Put hot pan on a medium-high burner on the stove and heat a little olive oil until shimmery.
Brown chops, 5 minutes per side, then put on a plate.
To the skillet, add the chicken broth, glug of wine and capers. Simmer 5 minutes, stirring up browned bits. Add lemon slices.
Return the chops to the skillet, and spoon sauce over chops. Simmer 5 more minutes until chops are cooked through.
These chops were juicy and perfect!
Lee
Pork Chop Picatta
4-6 boneless pork chops
flour
olive oil
1 cup chicken broth
a glug of vermouth or white wine
3 T. capers
1 lemon, thinly sliced
parsley for garnish (optional)
Pat chops dry. Season with salt and pepper. Shake chops in a bag with some flour.
Heat a cast iron pan in a 450 oven for 10 minutes. Put hot pan on a medium-high burner on the stove and heat a little olive oil until shimmery.
Brown chops, 5 minutes per side, then put on a plate.
To the skillet, add the chicken broth, glug of wine and capers. Simmer 5 minutes, stirring up browned bits. Add lemon slices.
Return the chops to the skillet, and spoon sauce over chops. Simmer 5 more minutes until chops are cooked through.