This one clocked in at a 31 minute completion time! Begin the water to boil for the pasta or rice before you start anything else. You can easily substitute chicken broth for the white wine in this dish if you prefer.
Definitely a home cooking in a hurry classic that should be in your regular rotation.
4 boneless pork chops, pounded thin
2 T. olive oil
1/2 cup self rising flour
salt and pepper
1 T. butter
1T. reserved flour
1/3 cup wine (or chicken broth)
1 T. coarse grain mustard
1 T. lemon juice
1 T. capers
1 T. butter
Add the olive oil to a large skillet and let heat over high heat until it shimmers.
In a shallow plate, lightly mix flour with salt and pepper. Lightly dredge pork chops and shake off excess. Place in skillet and lower heat to medium. Let chops cook 5 - 6 minutes per side until well browned and cooked though.
Remove chops from skillet and drain oil into a small bowl to be discarded.
Add 1 T. butter to skillet with 1 T. of the reserved flour. Increase heat to medium high and, stirring constantly, let flour "cook" for a minute or so. Add wine and let cook for 2 minutes, stirring constantly. Add mustard, capers, and lemon juice and continue stirring. Remove from heat and add the last tablespoon of butter. Stir to blend in and spoon over chops. Serve immediately.
Add the other tablespoon of butter and stir to allow it to melt and blend in with the