|1 lb||pork chops, boneless|
find more delicious recipes at www.porkbeinspired.com
|3 Tbsp||olive oil|
|1/2 c||all purpose flour|
|1/2 stick||butter, unsalted|
get recipes @ goboldwithbutter.com
|1 1/2 Tbsp||lemon juice, fresh|
|1 1/2 Tbsp||Capers, small|
Pinched by freakydee, and 27 more.
Huntsville, AL (pop. 180,105)
Member Since Jan 2010
Easy and QUICK flair on the classic veal scallopini. Browned butter gives it rich flavor, lemon juice and capers give it bite!
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add oil and heat until it shimmers.
Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, pat chops dry and dredge in flour, knocking off excess.
Cook chops in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
Add lemon juice, capers, and 1/4 teaspoon each of salt and pepper to butter in skillet
Return chops to skillet, coat in sauce, and heat through