Ingredients

The following ingredients have 4 Servings
  • 4 thin-sliced boneless pork chops (about 3/4 lb)
  • 1/2 cup flour
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper
  • 1 egg (lightly beaten)
  • 1 tablespoon milk
  • Vegetable oil
  • 1 tablespoon butter
  • 1/4 cup onion (finely chopped)
  • 1/4 cup capers (drained and rinsed)
  • 1/3 cup chicken broth
  • 1-1/2 teaspoons Dijon-style mustard
  • 1/3 cup heavy cream

Instruction

  • Trim any excess fat from the pork and pound the chops to a 1/4-inch thickness. Set aside.
  • Combine the flour with the onion powder, about 1/2 teaspoon of salt and a few grinds of black pepper. Whisk the egg and milk together in a shallow dish.
  • Dip the pork chops, one by one in the egg mixture, then dredge in the flour. Film the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the pork chops in a single layer and cook until golden brown, 1-1/2 minutes per side. Transfer to a serving plate and cover with foil to keep warm.
  • Wipe any crumbs from the skillet and add the butter. Add the onion and cook until soft and translucent, 3 minutes. Add the capers and stir in the chicken broth and Dijon-style mustard. Cook until bubbling and beginning to thicken, 2 minutes.
  • Stir in the cream and season to taste with salt and pepper. Cook until smooth and slightly thickened, 1 minute more. Pour over the chops and serve immediately.