Pan-Roasted Pork Chops with Lemon Caper Sauce

Brown sugar caramelizes the pork chops giving them a sweet flavor and crispy exterior.

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5.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 chop + 1/2 cup sauce
  • Makes: 4 chops + 2 cups sauce
  • Prep: 25 mins
  • Roast: 5 mins 400°F

Pan-Roasted Pork Chops with Lemon Caper Sauce

Directions

  1. Preheat oven to 400 degrees F. In a small bowl combine thyme, brown sugar, pepper, and salt. Sprinkle over both sides of chops; rub in with your fingers.
  2. In an extra-large ovengoing skillet heat oil over medium-high heat. Add chops; cook 10 minutes or until well browned, turning once. Transfer to oven. Roast 5 minutes or until a thermometer inserted in chops registers 145 degrees F. Remove chops from skillet; cover and keep warm. Drain off fat.
  3. Meanwhile, remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon. For sauce, in skillet combine 3 Tbsp. of the butter and the capers. Cook and stir over medium-high heat until butter begins to brown. Stir in parsley and lemon zest. Add broth and lemon juice, stirring to scrape up crusty brown bits. Bring to boiling; reduce heat. Boil gently, uncovered, 6 minutes or until slightly thickened. Remove from heat. Stir in remaining 1 Tbsp. butter. Serve chops with sauce.
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Nutrition Facts (Pan-Roasted Pork Chops with Lemon Caper Sauce)

  • Per serving:
  • 539 kcal ,
  • 39 g fat
  • (12 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 139 mg chol. ,
  • 868 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 40 g pro.

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