Pork Chops with Caper, Lemon and Parsley Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 4 pork chops or cutlets
  • 1 tbsp olive, sunflower or groundnut (


Fry the pork chops or cutlets in the oil until golden brown all over. Turn down the heat, and add the lemon zest, capers and half the parsley. Moisten with 3–4 tablespoons wine or water. Half cover the frying pan, and let the meat cook very gently for 15–20 minutes, until tender. Cooking time will d