Instructions
1.
Pound out the pork chops to 1/4 inch
thickness. Press 2 sage leaves into one side of each each of the pork chops.
Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or
plate. Add the pork chops to the flour, one at a time, and flour each pork
chop, gently turning on each side so the sage leaves stay on the pork chop.
Gently tap off the excess flour.
2.
Heat a large skillet on medium high. Melt
1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork
chops in the skillet and cook for 3-5 minutes on each side, or until golden
browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and
the remaining oil. Cook the remaining 2 pork chops and place with the other two
cooked pork chops.
3.
Wipe out any burned or really crispy bits
out of the pan. Melt 1 tablespoon of the butter in the pan over medium high
heat. Add the wine and capers and cook until reduced by half. Add the chicken
stock, lemon juice and a few lemon slices and bring to a boil then add the remaining
tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens
slightly. Add the pork back to the pan and warm in the sauce. Garnish with
chopped parsley.
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