Capers can be rinsed to remove excess salt. Pungent capers give sauces a flavorful kick. Serve with angel hair pasta and glazed carrots.

Pork Chops a la Capers

6 pork loin chops, cut 3/4-inch thick
1 teaspoon vegetable oil
1 cup chicken broth
1/2 cup fresh lemon juice
1 cup sliced leeks
1 tablespoon minced fresh thyme leaves
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 1/2 cups baby carrots, cooked, drained
2 cups sliced fresh mushrooms
2 tablespoons cornstarch
1 cup whipping cream
2 teaspoons capers

1. Brown pork chops in oil in nonstick skillet.
2. Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer 15 to 20 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm.
3. Add carrots and mushrooms to skillet; simmer 5 minutes.
4. Gradually stir combined cornstarch and whipping cream into pan liquid. Cook and stir until thickened. Stir in capers.
5. Serve sauce over pork chops.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.