Buttermilk Pork Chops with Lemon Caper Sauce

4.82 from 11 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: buttermilk, capers, pork chops

Servings:

Calories: 145kcal

Author: Tara Noland

Ingredients

4 1- inch (2.5 cm) thick center-cut bone-in pork chops (see tip)
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 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.

Nutrition