Braden Family Cookbook
CHOPS WITH LEMON BUTTER
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.
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.
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.