Ingredients
Method
- Fold a large piece of plastic wrap in half and one pork chop at a time, cover and pound with a meat mallet until about 1/4 inch thick. Remove to a plate.
- Season the pounded pork chops generously with salt and pepper.
- Set out three shallow bowls. Place flour into the first bowl. Mix together the lightly beaten egg and the milk in the second bowl and place the Panko breadcrumbs into the third.
- Prepare the pork chops by first dredging each chop in the flour. Shake off the excess and then dip into the egg and milk mixture so that both sides are coated. Finally, push each chop into the Panko so it sticks to both sides. Set aside.
- Heat 3 tablespoons of olive oil and 4 tablespoons of butter in a cast iron or heavy-bottomed skillet over medium heat.
- Once butter is melted, add half of the breaded chops and cook until crispy and golden brown, about 3 minutes per side.
- Remove to paper towel-lined plate and cover with foil. Repeat the process on the remaining pork chops and set aside.
- Add the capers and remaining butter to the skillet. Use a whisk to scrape up the browned bits from the bottom.
- Sprinkle 2 tablespoons of flour over the butter-caper mixture and whisk until incorporated.
- Add the wine and chicken broth to the skillet and bring to a bubble. Simmer, whisking constantly, until the sauce begins to thicken, about 2 minutes.
- Remove from the heat and finish the sauce by squeezing in the lemon and adding salt and pepper to taste.
- Plate the pork chops and spoon the lemon caper sauce over them just before serving. Enjoy!