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.