- 4 bone-in pork chops (about 8 ounces each)
- Kosher salt and black pepper, to taste
- ½ teaspoon dried thyme leaves
- 6 tbsp Fresh Harvest Butter Olive Oil
- 1 very small shallot, minced (about 1 tbsp.)
- 2 garlic cloves, minced (about 1 tsp)
- 4 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 cup chicken low-sodium stock
- 2 tablespoons drained capers
- 2 tbsp minced parsley, plus more for garnish
- 1 tbsp freshly grated lemon zest, plus 2 tablespoons juice
Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl 2 tbsp butter 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 5-8 minutes per side. Transfer chops to a plate and cover to keep warm.
Drain fat from the skillet, then add 4 tbsp butter olive oil on medium heat until shimmering. Add the shallot and garlic, and sauté until the aromatics soften, reducing heat if necessary, about 1 minute.
Sprinkle in 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.
Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Nestle the pork chops into 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 to serve.