Pork Chops Picatta


Grill Master
Staff member
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Inspired by another easy and delicious recipe from a supermarket flyer!

These chops were juicy and perfect!


Pork Chop Picatta

4-6 boneless pork chops
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.


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