Côtelettes de porc au babeurre, sauce citron-câpres

Ingrédients

• 4 1- inch (2.5 cm) thick center-cut bone-in pork chops ((see tip))
• 2 cups buttermilk (500 mL)
• Salt and black pepper to taste
• Vegetable oil
• 2 tbsp butter (30 mL)
• 1 tbsp all-purpose flour (15 mL)
• 1/2 tsp dried thyme (2 mL)
• 1 cup chicken broth (250 mL)
• 2 tbsp lemon juice (30 mL)
• 2 tsp dry white wine (10 mL)
• 2 tbsp drained capers (30 mL)

Préparation

1. 1

   Put the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper. Cover or seal and refrigerate for 4 hours or overnight.

2. 2

   Preheat oven to 425°F (220°C). Remove chops from buttermilk and pat dry. Discard buttermilk. In a large skillet, heat a drizzle of oil over high heat. Working in batches as necessary, cook pork until golden on both sides, adding more oil as needed between batches. Transfer chops to a baking dish and bake for 15 to 20 minutes or until just a hint of pink remains inside. Let rest for 5 minutes.

3. 3

   Meanwhile, in the same skillet you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat. Whisk in flour and cook, whisking, for 3 minutes. Stir in thyme, stock, lemon juice and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Serve with pork chops.

4. 4

   Serves 4.

5. 5

   Tip: The thickness of the pork chops will greatly affect the cooking time. If your chops are thinner than 1 inch (2.5 cm), keep an eye on them to make sure they don’t overcook and dry out; thicker chops may require a longer cooking time.