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Pork Chops with Lemon Butter Sauce
This lemony go-to classic will have dinner on the table in no time.
1 tablespoon olive oil
4 thin boneless pork chops
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 garlic clove, minced
¼ cup dry white wine or vermouth
2 tablespoons capers, drained
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced chives or parsley
Heat the oil in the 3.5 Quart Sauté Pan over medium heat.
Season the chops with salt and pepper and brown them on both sides. Transfer to a plate, cover loosely with foil, and set aside.
Add the butter and garlic to the skillet and cook, stirring constantly, for about 1 minute until the garlic is fragrant.
Stir in the wine, capers, and lemon juice. Return the chops, and any accumulated juice to the pan and turn them in the sauce to coat.
To serve divide the chops and sauce among four dinner plates and sprinkle with the chives.