This is my son Troy's creation. Besides being clever, handsome, smart, great Dad, he is also a terrific cook. Good job, son! It was delicious! I am happy to share this recipe with my JAP friends. Enjoy!
Use top loin pork chops about 1/2 inch thick, uniform in size, fat trimmed. Bone in or boneless. Sprinkle both sides with Nature's Seasons, salt and pepper.
This doesn't take long to prepare, so fix your side dishes first. Heat skillet over medium heat with enough olive oil to coat the bottom of the pan. Add some of the fresh rosemary to oil, and fry the chops until they are a golden brown. Turn the chops.
Add the rest of the rosemary, garlic, sliced lemon and lemon zest, capers. Continue cooking until done, add the wine and add the 1/2 lemon and pulp over the chops. Put a lid on it and simmer a couple of minutes, remove the lid.
Remove the chops to the dinner plate and pour the pan juices on top of each chop. If the juices are not thick enough, keep the chops warm and cook the juices and reduce a little longer until it has thickened. enjoy!