Capers and Pork Chops



Here’s another tasty Italian-inspired dish. To keep the salt content down, it’s important to rinse the capers in cold running water.


4 thin cut, bone in pork chops

2 T. rinsed and drained capers

4 T white wine

Flour for dredging



Heat some olive oil and butter in a pan. Dredge the pork chops and brown them on both sides in the pan. Season with salt and pepper.

Add the capers and the white wine. Reduce the wine a bit.

Add about 1-2 T butter and emulsify it in the pan. Plate the chops and spoon the sauce and capers over the top.



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