Thin pork chops topped with a quick pan sauce make a fast dinner for busy nights.
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1/4 cup all-purpose flour
1/2 teaspoon pepper
4 (2-ounce) thin-cut boneless pork chops
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1/4 cup white wine or chicken broth
2 teaspoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 tablespoon capers, rinsed
1 tablespoon chopped flat leaf parsley
Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
Pour sauce over pork chops; sprinkle with parsley.
Serve with pasta, rice or vegetables. Drizzle with extra sauce.
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