35 minutes
A comforting and elegant meal featuring bone-in pork chops seared with fresh herbs and served with a rich lemon-caper butter sauce.
Bone-in Pork Chops, patted dry
each
to taste
to taste
Fresh Rosemary, finely chopped
tablespoons
Fresh Thyme, finely chopped
tablespoons
Flat Leaf Parsley, finely chopped
tablespoons
tablespoons
tablespoons
Garlic Clove, minced
each
cups
Lemon Juice, fresh
tablespoons
tablespoons
1. Prepare the Pork Chops
Pat four bone-in pork chops dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and a mix of finely chopped fresh rosemary, thyme, and parsley.
2. Sear the Pork Chops
Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering but not smoking, lay the pork chops in the skillet. Sear them for 4-5 minutes on each side until they are golden brown and cooked through. Transfer the pork chops to a plate and cover with foil to keep warm.
3. Prepare the Sauce
In the same skillet, reduce the heat to medium and add a tablespoon of butter. Let it melt, then stir in a minced garlic clove, cooking just until fragrant—about 30 seconds.
4. Create the Sauce Base
Pour in half a cup of chicken broth and a tablespoon of fresh lemon juice, scraping up any browned bits from the bottom of the skillet. Let this mixture simmer and reduce by half, which should take about 3-4 minutes.
5. Finish the Sauce
Stir in a tablespoon of capers and another tablespoon of butter until it's melted and the sauce is silky. Return the pork chops to the skillet, turning them to coat in the sauce. Allow them to warm through for a minute or two.
6. Serve
Serve the pork chops drizzled with the lemon-caper butter sauce, and garnish with extra fresh herbs if desired. Enjoy your meal!
Substitute pork with chicken, veal, fish, or tofu. Adjust cooking times and methods accordingly.
Swap out thyme, rosemary, or parsley with basil, oregano, or dill. Choose herbs to match desired flavor profiles.
Keep pork chops, use mustard and cream sauce, incorporate tarragon as the herb.
Use chopped green olives or pickled green peppercorns instead of capers; add white wine, vermouth, or a dollop of Dijon mustard to the sauce; try orange or grapefruit juice in place of lemon.
Use chicken breasts, oregano, thyme, and olives in place of capers. Serve with orzo or couscous.
Whisk cold butter into the sauce off the heat, one piece at a time, for a glossy, emulsified texture.
Opt for thick-cut, bone-in pork chops from heritage breed pigs or a trusted local butcher for the best quality.
Use a meat thermometer to reach an internal temperature of 145°F (63°C), allowing for a 3-minute rest before serving.
Use a pan preheated over medium-high heat with a high-smoke-point oil and avoid overcrowding for a perfect sear.
Use fresh lemon juice, quality capers, and high-quality unsalted butter for a rich and balanced sauce.
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