pork piccata

Preheat oven to 350 degrees F. Pound pork chops between 2 sheets of plastic wrap until about 1/4 inch thick.

Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.

Heat butter and oil in a large stainless steel skillet over medium heat until butter starts to sizzle. Add shallots and pork chops. Cook pork chops until golden brown about 3 to 4 minutes per side. Add sliced garlic to the pan for 1 minute then transfer pork chops to a baking dish and cover with a splash of chardonnay and aluminum foil, reserving the shallots, garlic and browned bits of food in the skillet.

Bake pork chops in the preheated oven for about 10 minutes or at least an internal temperature of 140 degrees F.

Cook dried pasta of choice in salted boiling water until al dente.

Pour chardonnay and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 3 to 5 minutes. Stir lemon juice and oregano into sauce.

Drizzle sauce over a bed of al dente pasta and the pork chops then top with parsley, lemon zest, and capers.