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4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
½ teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 ½ cups chicken stock, low-sodium
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Crystal Hot sauce (optional — except it isn’t really optional if you know what I mean)


Pat your chops dry with paper towels and then season them aggressively with the salt, pepper, and thyme.

Swirl the olive oil in a large skillet and heat over medium until it begins to shimmer.

Add the chops and then cook until well browned and cooked through, about 5 minutes per side.

Transfer chops to a plate, cover with foil to keep warm.

Drain the fat from the skillet and then melt 2 Tbsp butter in it over medium until sizzling.

Add the shallot and garlic and saute until they soften, about 1 minute (reduce heat if necessary, not looking to brown them).

Sprinkle in the flour and cook, stirring, for 2 minutes.

Whisk in the wine and chicken stock, raise heat to high, and bring to a boil.  Stir constantly and scrape up the browned bits on the bottom of the pan.

Reduce to medium-high and cook, uncovered, until the liquid is reduced by half– about 7-10 minutes or so.

Stir in the capers, lemon zest, parsley, and lemon juice.  Add hot sauce to taste.  Go on, give it a little bite and tanginess!

Stir in the remaining 2 Tbsp of butter.  The French call this “mounting the butter” — Beurre monté.  Mounting the butter and adding Shallots are two of the techniques my friend Chef Michael Clark taught me to make my sauces richer, more complex, and generally tastier.

Once the sauce looks smooth, nestle the pork chops in the sauce and let them warm up for a couple of minutes.

Once they’ve warmed, serve them up!