Lemon Caper Wine Butter Sauced Pork Chops

 

1 Peter 2

⁶ For it stands in Scripture:

“Behold, I am laying in Zion a stone,
    a cornerstone chosen and precious,
and whoever believes in him will not be put to shame.”

⁷ So the honor is for you who believe, but for those who do not believe,

“The stone that the builders rejected
    has become the cornerstone,”

4 (1/2 in thick) bone in pork Chops

Tenderize and season with salt, pepper and thyme

2 T olive oil 

Sear 5 minutes each size, remove a plate and place in oven to keep warm

Drain oil from pan.

Lemon Caper Butter Sauce

1 diced Shallot 

1 T roasted garlic

2 T butter 

2 t flour 

1&1/2 c chicken stock

1/2 c Sauvignon Blanc

1 t capers, rinsed

2 t lemon juice

1 t lemon zest

1 t parsley

Using same pan, add butter garlic and shallots, sauté until shallots are tender. 

Whisk in flour.

Add wine, stock, juice and zest.

Add Chops back in.

Reduce sauce by half, takes about 5 minutes. 

Pork Chops should be 149-150 internal temp.

Serve with sauce on top.