Ingredients45 m servings 321 cals
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 321 calories; 15.8 g fat; 14.3 g carbohydrates; 25.6 g protein; 82 mg cholesterol; 185 mg sodium. Full nutrition
ReviewsRead all reviews 6
The secret to this recipe is to start with thin, boneless pork chops, which require less pounding. I do not put the chops in the oven. Using thin chops does not require oven cooking. After se...
I made this using pork tenderloins (boneless) which I tenderized ahead of time. Turned out great and there's no need to put in oven bc they cook through perfectly when sautéing. I added the ca...
I'm having a difficult time to rate this recipe because it really has all it takes to be a 5-star offering. I must admit that I used bone-in pork chops that were almost 3/4" thick, so I knew I'...
Very interesting and tasty. No bizarre ingredients but, things we’ve not thought of for a light pork dish. We’ll do this one again!
We didn't change a thing and it was amazing! My picky 9 year old loved these pork chops. 10/10 would recommend.