Pork Chops Piccata with Lemon Caper Sauce

Ingredients

• 4 pork loin centre chops, boneless fast fry (about 1 lb/500 g)
• 1/4 tsp each sea salt, ground black pepper, and garlic powder, mixed together
• 1/4 cup all-purpose flour, for dredging
• 4 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

1. Sprinkle pork chops on both sides with the salt, garlic and pepper mixture and then dredge in the flour.
2. Melt two tablespoons of butter in the extra virgin olive oil in a non stick pan over medium high heat and add the 4 pork chops to the pan. Cook 5 minutes on one side and then turn over.
3. Continue to cook for another 3 minutes and then remove briefly to a platter.
4. Add the lemon juice and chicken stock to the hot pan and using a spatula give it a good stir, scraping any brown bits off the bottom to incorporate all that flavour and then add  a quarter cup of rinsed capers.
5. Add the pork chops back to the pan and let them continue to simmer for five more minutes. 
6. Remove the pork chops to a heated plate and stir 2 more tablespoons of butter into the pan sauce and whisk well. 
7. Pour the sauce over the pork chops, and finish with chopped Italian parsley.