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Pork Chops and Olives with Lemon-Caper Sauce

Get a load of these chops! We fry up some pork chops rather simply, then serve them drizzled with a homemade briny, tangy, citrusy lemon-caper sauce. This recipe is going to make your week!

Pork Chops pictured with lemon and olives

  • Prep Time

    10min

  • Cook Time

    25min

  • Total Time

    35min

  • Serving Size

    6

  • Category Title Dinner

  • Cuisine Type American

  • Level Easy

Recipe By: Delallo

Ingredients

Directions

  • In a small bowl, beat the egg with a pinch of salt. Place the flour and the breadcrumbs in 2 separate small shallow bowls.
  • Dip each pork chop in flour lightly, shaking off the excess. Next, dip in the egg and then in the breadcrumbs to coat.
  • Heat oil in a large skillet over medium heat. Once oil is hot, add the pork chops and fry until cooked through and browned on each side, about 5 minutes on each side. Transfer chops to a plate and cover to keep warm.
  • Drain the fat from the same skillet. Return to the heat and melt butter. Add the shallots and garlic. Sauté until fragrant about 1 minute. Whisk in the flour. Stirring continuously, continue to cook for 2 minutes.
  • Next, whisk in the wine and chicken stock. Turn up the heat to high to bring the liquid to a boil, scraping up the browned bits from the bottom of the pan. Reduce heat to medium-high and then cook until the liquid is reduced by half, about 8 to 10 minutes.
  • Stir in the capers, olives, parsley, lemon zest and juice. Cook until olives are heated, about 3 minutes.
  • Arrange pork chops on a serving platter or plates. Pour sauce over each chop and serve. Garnish with more parsley (optional).

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Keywords:

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Pork Chops and Olives with Lemon-Caper Sauce

Get a load of these chops! We fry up some pork chops rather simply, then serve them drizzled with a homemade briny, tangy, citrusy lemon-caper sauce. This recipe is going to make your week!