Lemon and Caper Pork Chops

I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects of the lemon; the zest, the fresh squeezed juice and invigorating lemon slices. The muddled cilantro balanced out the piquant tasting capers and added a layer of depth to the dish. All the flavors combined to create the perfect glaze and topping for the chops. I accompanied this with one of my favorites, Near East whole grain rice and roasted asparagus.

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Ingredients 

3 bone in Pork Chops

1 egg

½ Cup Flour

1 Tbsp Olive oil

3 Lemons-1 zested

5 cloves garlic sliced

2 Tbsp capers

1/2 red onion sliced

3/4 cup Cilantro

1/4 cup Rosemary

½ Tsp Herb De Provence

Salt and Pepper

½ Cup dry white wine

Directions

Drizzle the Le Creuset French oven with olive oil and preheat stove top. While the oil is heating beat the egg in a bowl and sprinkle the flour in a separate bowl. Add the juice of 2 lemons and the zest to a separate bowl. Slice the garlic into the same bowl as the lemon juice. Stir to combine. Chop, then muddle the rosemary, cilantro, herb De Provence, salt and pepper using a mortar and pestle until it forms a paste like consistency. Slice the red onion into half an inch thick slices.

One by one dip the pork chops into the egg batter and then dip into the flour. Shake the chops slightly to remove any excess flour. Season with salt and pepper and place the pork chops into the French oven allowing each side to sear for about 2-3 minutes on medium heat. Add the onions, lemon juice mixture, capers, and herb mixture to the pot. Wait 5 minutes and add the white wine in order to deglaze the pan. Cover and continue cooking at medium-low heat for 30-40 minutes, checking occasionally and stir if necessary.