Pork Chops a la Capers

Pungent capers give the lemon cream sauce a flavorful kick. Serve with angel hair pasta and glazed carrots.

Recipe Ingredients:

6 pork loin chops, cut 3/4-inch thick
1 teaspoon vegetable oil
1 cup chicken broth
1/2 cup fresh lemon juice
1 cup sliced leeks
1 tablespoon minced fresh thyme leaves
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 1/2 cups baby carrots, cooked, drained
2 cups sliced fresh mushrooms
2 tablespoons cornstarch
1 cup whipping cream
2 teaspoons capers

Cooking Directions:

1. Brown pork chops in oil in nonstick skillet.
2. Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer 15 to 20 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm.
3. Add carrots and mushrooms to skillet; simmer 5 minutes.
4. Gradually stir combined cornstarch and whipping cream into pan liquid. Cook and stir until thickened. Stir in capers.
5. Serve sauce over pork chops.

Makes 6 servings.

Recipe provided courtesy of National Pork Board.