Pork Chops With White Wine & Capers

Ingredients

• 1.0 tablespoon extra-virgin olive oil
• 4.0 (4 ounce) boneless center-cut pork chops
• 0.5 teaspoon dried thyme (divided)
• 0.5 teaspoon salt
• 0.25 teaspoon ground pepper
• 0.25 cup dry white wine
• 0.75 cup unsalted chicken broth
• 1.5 tablespoons drained capers
• 1.0 tablespoon water
• 2.0 teaspoons cornstarch
• 2.0 tablespoons unsalted butter

Instructions

1. Step 1: Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with ¼ teaspoon thyme, salt, and pepper. Arrange in a single layer in the skillet; cook until golden brown on the bottom, about 3 minutes. Flip and cook until lightly browned on the other side, about 1 minute. Transfer to a plate (the pork will not be fully cooked). Do not wipe out the pan.
2. Step 2: Reduce heat to medium. Add wine to the pan; cook until reduced by half, about 1 minute. Stir in broth, capers, and the remaining ¼ teaspoon thyme; bring to a boil. Return the pork chops to the pan; cook, undisturbed, until the sauce has reduced slightly and a thermometer inserted into the thickest portion registers 145°F, 3 to 5 minutes.
3. Step 3: Meanwhile, whisk together water and cornstarch in a small bowl.
4. Step 4: Transfer the pork chops to a clean plate. Drizzle the cornstarch mixture into the pan sauce, whisking constantly. Cook, whisking, until thickened, about 20 seconds. Add butter; cook, whisking constantly, until the butter is melted into the sauce, 30 seconds to 1 minute. Serve the sauce over the pork chops.