Pork Chops With Lemon And Capers.

• 2 center cut boneless pork chops
• 1/4 cup flour
• salt & freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine (I use Chablis)
• 1/2 cup chicken broth
• 2 tablespoons drained capers, rinsed
• 1 tablespoon fresh lemon juice (not reconstituted)

1. Warm 1Tbs. of the olive oil in a frying pan or saute pan.
2. In a bag or on a plate combine the flour, salt and pepper.
3. Coat the chops with the seasoned flour.
4. Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
5. Transfer to a deep plate or platter and keep warm.
6. Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
7. Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
8. Boil until reduced by half, about 1 minute.
9. Add the chicken broth and again boil until reduced by half, about 5 minutes.
10. Stir in the capers, lemon juice, salt and pepper to taste.
11. Pour the sauce over the chops and serve immediately.

center, flour, salt, olive oil, garlic, white wine, chicken broth, capers, lemon juice

Taken from www.food.com/recipe/pork-chops-with-lemon-and-capers-61601 (may not work)