This is my take on an adaptation by Sam Sifton in the New York Times of a recipe by Toni Tipton-Martin in “Jubilee: Recipes From Two Centuries of African American Cooking” although the provenance may go back further.

INGREDIENTS

• 2 bone-in pork chops (about 8 ounces each)

• Kosher salt and freshly cracked black pepper, to taste

• ½ teaspoon dried thyme leaves

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 1 very small shallot, minced (about 1 tablespoon)

• 2 garlic cloves, minced (about 1 teaspoon)

• 2 tablespoons all-purpose flour

• 1 cup dry white wine

• 1 ½ cups chicken stock, homemade or low-sodium, if store-bought

• 2 tablespoons drained capers

• 2 tablespoons minced fresh parsley, plus more for garnish

• 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice

• Hot sauce (optional)


METHOD

• Dry the chops with paper towels, and season aggressively with salt, pepper.

• Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.

• Add chops, and sear for a minute on each side.   Keep flipping them each minute or so until well browned on each side and cooked through, about 5 or so minutes per side.

• Transfer chops to a plate, and cover to keep warm.

• Add the shallot and garlic to the fat in the skillet, and sauté until they are translucent, reducing the heat if necessary.   About 1 minute.

• Sprinkle the  flour over the onions & garlic and cook, stirring, for 2 minutes.

• Whisk in the wine scraping up the browned bits on the bottom of the pan, the add the thyme, and chicken stock, raise heat to high and bring the liquid to a boil.

• Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.

• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes.

• Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.

• Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.

• Garnish with more fresh parsley.

NOTES:


This makes a tasty, rich gravy.   We served the chops with rice and did not have gravy left over.   So, if you are cooking more chops than specified in the ingredients it would be prudent to increase the wine, stock and gravy.