March 02, 2021
Rated 5 stars by 1 users
Who doesn't love love Lemon Caper Pork Chops. You family will love this recipe!! Enjoy!
4 Circle B Ranch bone-in pork chops (about 10 oz each)
Kosher salt and freshly cracked black pepper, to taste
2 Tbsp olive oil
4 Tbsp unsalted butter
1 very small shallot, minced (about 1 Tbsp)
2 garlic cloves, minced (about 1 tsp)
2 tsp all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 Tbsp drained capers
2 Tbsp minced fresh basil, plus more for garnish
1 tsp freshly grated lemon zest, plus 2 Tbsp juice
Dry the chops with paper towels, and season aggressively with salt and pepper. 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.
Drain the fat from the skillet, then melt 2 Tbsp of 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, about 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 the heat to medium-high and cook, uncovered until the liquid is reduced by half, 7 to 10 minutes.
Stir in capers, basil, lemon zest and juice. Simmer for 1 to 2 minutes. Stir in the remaining 2 Tbsp of butter until it is 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 fresh basil.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed the the United States.