Ingredients:
• 1 1/4 pound boneless cut pork chops
• ½ cup all-purpose flour
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 5 cloves garlic, thinly sliced
• ¼ cup sherry
• 2 Tablespoons lemon juice
• 1/2 cup chicken broth
• 2 Tablespoons capers (drained)
• 2 Tablespoons minced flat leaf parsley, for garnish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions:
• Use meat tenderizer to flatten the pork chops to ¼-inch thickness. Season with salt and pepper.
• Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
• In a large frying pan heat the oil.
• Place pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.
• Remove pork to platter; cover. Keep warm.
• Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan.
• Add the garlic and cook until golden brown, about 30 seconds.
• Add the white wine, lemon juice, and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
• Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley.
• Season with salt and pepper.
• Drizzle the sauce over pork and serve immediately.
