Piccata di maiale

Ingredienti

• 4 bone-in pork chops (1/2-inch thick, 5-6 ounces each)
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 cup white wine (or chicken broth)
• 1 large lemon (juiced, ~3 tablespoons)
• 1/4 cup capers (drained and rinsed)
• 1/4 cup chopped fresh flat-leaf parsley
• thin slices of fresh lemon (for garnish, optional)

Preparazione

1. 1

   Season pork chops on both sides with salt and pepper. Dust with flour, shaking off any excess.

2. 2

   Heat olive oil in a large skillet over medium-high heat until hot. Add pork chops in a single layer and cook until browned, about 4 minutes; flip and cook 4 minutes more, or until browned and just cooked through. Transfer to serving platter and tent with foil.

3. 3

   Add wine, lemon juice, and capers to skillet; bring to boil. Cook and stir until sauce has thickened, scraping up any browned bits. Remove from heat, add butter and stir to melt; spoon sauce over pork chops. Garnish with parsley and lemon slices if using and serve immediately.