Braden Family Cookbook

Chuck Braden

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PORK CHOPS WITH LEMON BUTTER                       Stolen 

(Serves 4) 

4 boneless pork loin chops, about 4 oz. Each, pounded about 1/4 inch thin with a mallet or block of wood.
1 tsp. peanut or vegetable oil for sautéing
salt and fresh ground pepper
1 tbsp. unsalted butter
1 garlic clove, minced
2 tbsp. drained capers
1 tbsp. fresh lemon juice
1 tbsp. chopped chives

Heat oil in a large, heavy bottom skillet over medium high heat.  Lightly season chops with salt and pepper and cook over medium high heat until lightly browned, 3 - 4 minutes.  Turn the chops and sear until just cooked, about 2 minutes, transfer to a serving platter, preheated so the chops will not get cold. 

Add the butter and garlic to the skillet and stir over moderate heat until the garlic softens, about one minute.  Stir in the capers, lemon juice and chives.  Stir for a few seconds.  Spoon the sauce over the chops and serve. 

Wine     Yes!!


Note:   Boneless, skinless chicken breasts pounded thin may be substituted for the pork.  Be a little more careful with the chicken or you will have some very well seasoned and sauced cardboard if the chicken is cooked too much.