Succulent Pork, adorned with caramellized lemon, capers and peperoncini peppers is so flavorful, you will make it again and again.
You can make this recipe with pork loin chops or bone-in pork chops, but since loin chops are often leaner, be careful not to overcook or they will be dry. Bone-in chops will be more forgiving.
I used boneless pork loin chops in this recipe, but I feel like bone-in pork chops, as they are less lean, would work better, as they are less likely to dry out. If using a boneless chop, be sure it is on the thicker side, as it needs to spend a bit of time in the juice.
Be sure to reduce times given if your chops are less than 1 1/2” thick. Continue to check for doneness.