Directions

1. 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.