Pork Chops with Capers, Lemons and Mushrooms

Boneless pork chops, lemons, capers, mushrooms and fresh herbs from the garden are luscious together. The capers and lemon juice add a piquant touch and the fresh thyme and parsley brings out the great flavor of the pork. A good sea salt, like Fleur de Sel, which has the great taste of the ocean in it, also adds a lot of flavor. If you can find the tasty little capers from the Aolian Islands packed in salt, they taste so much better than capers packed in brine. However the capers are packed -- in brine or in salt – both benefit from a good rinse so the piquant taste can shine. The sauce is finished with roughly chopped fresh parsley and a sprinkling of fresh lemon zest. Pork perfection!

Ingredients:

4 boneless pork loin chops, ½ inch thick or more, trimmed of excess fat
Sea salt and freshly ground black pepper
2 tablespoons of good olive oil
2 large cloves of garlic peeled and finely chopped
1 large shallot, finely chopped
Baby Portabello mushrooms, 8 to 10 ounces thinly sliced
1 tablespoon of capers, drained, rinsed and roughly chopped
¼ cup fresh lemon juice
2 teaspoons fresh chopped thyme leaves or ½ teaspoon dried thyme
½ cup homemade chicken broth, fat removed or ½ cup of free-range chicken broth
2 teaspoons Arrowroot (or cornstarch)
¼ cup fresh parsley leaves roughly chopped
zest of ½ a lemon

Directions:

Evenly season the pork chops, on both sides, with sea salt and freshly ground black pepper. Using a 12-inch non-stick skillet heat 2 tablespoons of good olive oil on medium heat for 1 minute, saute the chops until nicely browned on the outside and still slightly pink in the center, turning over once. Transfer the chops to a serving platter and keep warm while you make the sauce.

Add more olive oil to the skillet if needed, then add the mushrooms, garlic, shallots and fresh thyme. Cook 5 minutes or until mushrooms are well browned and the garlic and shallots are softened. Add chicken broth and lemon juice to the mushroom mixture and simmer for 2 minutes. Then add the tablespoon of rinsed capers to the sauce. To thicken the sauce mix Arrowroot (or cornstarch) with 2 teaspoons of cold water and stir it slowly into the mushroom, caper wine sauce until it thickens. Place the pork chops on a serving plate and top with the sauce. Sprinkle fresh parsley over the chops and the zest of ½ a lemon. Serve with a side dish of Fettuccini with an olive oil and garlic sauce, and some steamed fresh green beans.