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.
Author:Laura, adapted from Lidia Bastianich
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:6 chops 1x
6 bone-in pork chops, about 1 1/2” thick (ok to substitute boneless loin chops, but see Note)
1 t Kosher Salt
2 T Butter
2 T Extra-Virgin Olive Oil
4 Garlic Cloves, peeled, crushed
1/2 c AP Flour
1 Large Lemon, thinly sliced
6 Whole Pepperoncini, drained
3 T Capers, drained
3/4 c White Wine
1 T Lemon juice
2 T chopped Flat-leaf Parsley
Brown the Chops
Salt the chops. In a heavy-bottomed pan (cast-iron is ideal), over medium-low heat, add the butter and olive oil. Salt the chops. Place the flour in a dish and dredge the chops, shaking off any excess flour. Add the garlic to the pan.
Let garlic sizzle a bit (10-20 seconds, making sure it doesn’t burn), then place chops into the hot oil/butter. Begin to brown them. Place the lemon slices on top of the chops, and nestle the pepperoncini peppers between them.
After about 5 minutes, turn chops, letting the lemon slices fall into the pan. Continue to brown and turn chops about every 4-5 minutes. Maintain the medium-low heat.
After chops are beginning to be golden brown on both sides (a total of 18-20 mins), add the capers and gently shake down into the pan.
Make the sauce
Clear a small space in the pan, preferably right above the flame or “hot spot” of the stove. Pour the wine and lemon juice into this hot spot and let it reduce a bit. Sprinkle in remaining salt, and let sauce thicken. Turn chops occasionally so they get coated on both sides with the thickening sauce. Check for doneness, and, if done, remove the chops to the serving plate while the sauce thickens.
If chops are not yet done, continue to check for doneness while the sauce thickens. After about 10 minutes, sauce should be syrupy. and chops should be completely cooked through. Toss in the chopped parsley, coat the chops in the sauce on both sides. Remove chops to serving plate and pour thickened sauce over them. Serve.
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.