Pork Chops

Juicy pan-seared pork chops finished with a bright, savory lemon-Dijon caper sauce. An easy, elevated dinner that comes together in one skillet.

Recipe - 529 - Lawndale

Pork Chops

Prep Time10 Minutes

Servings4

Cook Time20 Minutes

Ingredients

4 First Street Assorted Pork Loin Chops, Bone-In

1 tsp. salt

½ tsp. black pepper

2 tbsp. First Street Olive Oil

2 tbsp. butter

1 small shallot, finely chopped

¾ cup First Street Chicken Broth

2 tbsp. First Street Gourmet Dijon Mustard

2 tbsp. fresh lemon juice

2 tbsp. First Street Non Pareil Capers, drained

1 tbsp. chopped fresh parsley

Directions

1. Pat pork chops dry with a paper towel and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side, or until golden brown. Add 1 tablespoon butter during the last minute of cooking. Cook until the pork reaches an internal temperature of 145°F, then transfer to a plate and let rest.
3. While the pork chops are resting, prepare and cook your sauce. Reduce heat to medium. In the same skillet, add the shallot and cook for 1–2 minutes until softened. Add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Whisk in Dijon mustard, capers and lemon zest. Simmer for 2–3 minutes, until the sauce has slightly reduced. Remove from heat and whisk in the remaining tablespoon of butter.
5. Return the pork chops to the skillet and spoon the sauce over the top. Sprinkle with fresh parsley and serve with lemon wedges.
6. Serve with roasted potatoes, vegetables or a simple salad and enjoy!

10 minutes

Prep Time

20 minutes

Cook Time

Servings