Buttermilk Pork Chops with Lemon Caper Sauce
Soaking pork chops in buttermilk breaks down the meat and makes it extra-moist and flavorful. The caper pan sauce makes them Sunday supper–worthy. Serve with your choice of vegetables.
Ingredients
- 4 1- inch 2.5 cm thick center-cut bone-in pork chops (see tip) 4
- 2 cups buttermilk 500 mL
- Salt and black pepper to taste
- Vegetable oil
- 2 tbsp butter 30 mL
- 1 tbsp all-purpose flour 15 mL
- 1/2 tsp dried thyme 2 mL
- 1 cup ready-to-use chicken broth 250 mL
- 2 tbsp lemon juice 30 mL
- 2 tsp dry white wine 10 mL
- 2 tbsp drained capers 30 mL
Instructions
- Put the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper. Cover or seal and refrigerate for 4 hours or overnight.
- Preheat oven to 425°F (220°C). Remove chops from buttermilk and pat dry. Discard buttermilk. In a large skillet, heat a drizzle of oil over high heat. Working in batches as necessary, cook pork until golden on both sides, adding more oil as needed between batches. Transfer chops to a baking dish and bake for 15 to 20 minutes or until just a hint of pink remains inside. Let rest for 5 minutes.
- Meanwhile, in the same skillet you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat. Whisk in flour and cook, whisking, for 3 minutes. Stir in thyme, stock, lemon juice and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Serve with pork chops.
- Serves 4.
- Tip: The thickness of the pork chops will greatly affect the cooking time. If your chops are thinner than 1 inch (2.5 cm), keep an eye on them to make sure they don’t overcook and dry out; thicker chops may require a longer cooking time.
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