Lemony Pork Piccata

Directions

1. 1
   Preheat oven to 300 degrees F (150 degrees C).
2. 2
   Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
3. 3
   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.
4. 4
   Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
5. 5
   Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6
   Pour wine 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, 2 to 5 minutes. Stir lemon juice into sauce.
7. 7
   Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.