Toni Tipton-Martin's Pork Chops in Lemon-Caper Sauce

Adapted from https://cooking.nytimes.com/recipes/1020583-toni-tipton-martins-pork-chops-in-lemon-caper-sauce

I made this.

Servings: 4

INGREDIENTS

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
½ teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons butter, divided
1 small shallot, minced
2 garlic cloves, minced
2 teaspoons all-purpose flour
½ cup dry white wine
1 cup chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
Hot sauce to taste

STEPS

1) Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. 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.

2) Drain the fat from the skillet, then melt half the 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, for 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 heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

3) Stir in the capers, parsley, lemon zest and juice and hot sauce to taste, and simmer for 1 to 2 minutes. Stir in the remaining butter until it’s 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 more fresh parsley.


NOTES

Dale reduced liquid by about ½ (2022)