Pork Chops in Lemon-Caper Sauce Recipe
"Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African-American Cooking” (2019) It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B Smith’s 2009 collection of recipes, “B..."
INGREDIENTS
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4
bone-in pork chops (about 8 ounces each)
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Kosher salt and freshly cracked black pepper, to taste
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½
teaspoon dried thyme leaves
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2
tablespoons olive oil
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4
tablespoons unsalted butter
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1
very small shallot, minced (about 1 tablespoon)
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2
garlic cloves, minced (about 1 teaspoon)
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2
teaspoons all-purpose flour
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1
cup dry white wine
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1 ½
cups chicken stock, homemade or low-sodium, if store-bought
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2
tablespoons drained capers
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2
tablespoons minced fresh parsley, plus more for garnish
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1
teaspoon freshly grated lemon zest, plus 2 tablespoons juice
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Hot sauce (optional)
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