Pork Chops a la Capers

Name: Pork Chops a la Capers
Total time: 2100 s
Yield: 6 servings
Ingredients: 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 corn starch; 1 cup heavy cream; 2 teaspoons capers

Pork

13Ingredients

420Calories

35Minutes

Ingredients

servings:

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 corn starch
1 cup heavy cream
2 teaspoons capers

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Directions

1In 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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