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IngredientsUS|METRIC
US|METRIC
- 6 pork chops (3/4-inch thick)
- 1 teaspoon vegetable oil
- 1 cup chicken broth
- 1/2 cup lemon juice (fresh)
- 1 cup leeks (sliced)
- 1 teaspoon thyme leaves (minced)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 1/2 cups baby carrots (cooked, drained)
- 2 cups mushrooms (sliced)
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 2 teaspoons capers
Directions
- In a non-stick skillet, heat oil over medium-high heat and brown chops on both sides, about 2 minutes . Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer 8-10 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm. Add carrots and mushrooms to skillet; simmer 5 minutes. Gradually stir combined cornstarch and whipping cream into pan liquid. Cook and stir until thickened. Stir in capers. Serve sauce over pork chops.
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