4 pork chops
salt and pepper, to taste
1/2 tsp. thyme
2 tbsp. oil

  • dry chops with paper towels and season with salt, pepper, and thyme
  • heat oil in a large skillet until very hot and sear chops 1-2 minutes per side
  • remove chops to a plate and cover to keep warm

2 tbsp. butter
1 shallot, minced
2 cloves garlic, minced

  • melt butter in the pan and saute shallot and garlic until aromatic, about 1 minute

2 tsp. flour
1 cup dry white wine
1 1/2 cups chicken stock

  • stir in flour and cook for 2 minutes
  • add wine and stock and whisk until smooth
  • raise heat to high and bring to a boil, then reduce heat and simmer until thickened, about 7 to 10 minutes

2 tbsp. butter
2 tbsp. capers, drained
2 tbsp. parsley
1 tsp. lemon zest
2 tbsp. lemon juice

  • stir in remaining ingredients and cook for 2 minutes
  • nestle chops in the sauce and cook until reaching 145°F

source: https://cooking.nytimes.com/recipes/1020583-pork-chops-in-lemon-caper-sauce

10/09/2024: made these last night and they were fine. but this receipe is really just a standard piccata, and we already have a recipe for that: chicken piccata