Pork Chop Piccata

4 boneless pork chops

1/2 cup all-purpose flour

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 cup dry white wine, such as pinot grigio

1/2 cup chicken broth

Juice of 1 lemon

1 cup heavy cream

1 tablespoon chopped 

parsley, plus more for garnish

2 tablespoons capers

Salt and pepper to taste

Cooked pasta, for serving

Season pork chops with salt and pepper, then dredge in flour. In a skillet over medium, combine half the butter and half the oil. Sear pork chops until browned and cooked through, about 3 minutes per side. Transfer to a plate. 

Add wine and broth to pan. Stir, scraping the bottom of the pan to lift up browned bits. Let mixture cook until reduced by half, about 7 minutes. Reduce heat to medium low and whisk in cream. Simmer until reduced by half, about 6 minutes. Stir in lemon juice, parsley and capers. Season to taste with salt and pepper. To serve, place pasta in the center of the plate and top with a pork chop. Drizzle with sauce and sprinkle with parsley.