30 Minute Pork Scallopini With Lemons and Capers

·         4 thin boneless pork chops
·         8 fresh sage leaves
·         1/4 cup all-purpose flour
·         kosher salt and freshly ground black pepper
·         4 tablespoons butter divided
·         1 tablespoon vegetable oil
·         1/2 cup white wine
·         1/4 cup capers
·         1 cup chicken stock
·         2 lemons juiced
·         1 lemon sliced thinly
·         2 tablespoons Italian flat leaf parsley chopped

1.       Pound out the pork chops to 1/4 inch thickness. Press 2 sage leaves into one side of each each of the pork chops. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop, gently turning on each side so the sage leaves stay on the pork chop. Gently tap off the excess flour.
2.      Heat a large skillet on medium high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining 2 pork chops and place with the other two cooked pork chops.
3.      Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.

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