Côtelettes de porc piccata

Ingrédients

• 4 pork chops
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• Flour (for dredging)
• 4 tablespoons butter (divided)
• 1 tablespoon olive oil
• 1/4 cup chicken broth (or dry white wine)
• 1 tablespoon lemon juice + zest of 1 lemon
• 1 tablespoon brined capers (drained)
• 1/2 cup heavy/whipping cream
• Garnish (optional) chopped parsley and/or freshly grated parmesan cheese

Préparation

1. 1

   Season the pork chops generously with salt & pepper and sprinkle with garlic powder. Coat the pork in flour.

2. 2

   Add half the butter plus the olive oil to a skillet over medium-high heat.

3. 3

   Once the pan's hot, add the pork. Sear the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick), then transfer them to a plate.

4. 4

   Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, remaining butter, and capers. Scrape up any browned bits from the bottom of the pan.

5. 5

   Stir in the cream and return the skillet to the heat. Once it's bubbling again, add the pork back in.

6. 6

   Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking (turn down the heat a bit if it's bubbling a lot).

7. 7

   Serve with chopped fresh parsley and/or parmesan cheese if desired.