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Pork with Lemon and Capers

Source of Recipe


Good Housekeeping






List of Ingredients



• 4 boneless pork loin chops, 3/4-inch thick (5 ounces each), well trimmed
  
• 1/4 tsp salt
  
• 1/4 tsp coarsely ground black pepper
  
• 1 lemon
  
• 1/2 cup chicken broth
  
• 2 cloves garlic, crushed with garlic press
  
• 1 Tbsp capers, drained
  
• 1/2 cup lightly packed fresh parsley leaves, chopped
  
• 1 Tbsp butter or margarine
  
• Lemon-peel strips for garnish
  






Instructions



1. Pat pork chops dry with paper towels. Sprinkle pork chops with salt and pepper.
   
   
2. Heat nonstick 12-inch skillet over medium-high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer, until lightly browned on the outside and still slightly pink on the inside. Transfer pork to platter; cover with foil to keep warm.
   
   
3. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice; set aside.
   
   
4. To same skillet, add chicken broth, garlic, capers, lemon peel and juice; heat to boiling. Cook 1 minute, stirring often. Remove skillet from heat; stir in parsley and butter.
   
   
5. To serve, pour sauce over pork. Garnish with lemon-peel strips.
   
   Makes 4 main-dish servings.