Ingredients
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4 cups cauliflower rice
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¼ cup parsley
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2 (1 lb) pkgs butcher's cut boneless pork chops
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1 cup flour
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3 tbsp butter
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5 tbsp olive oil
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3 tbsp lemon juice
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¼ cup capers
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¾ cup low-sodium chicken broth
Steps
1
Prepare cauliflower rice according to package directions. Season with salt (in moderation) and pepper. Toss with half the parsley.
2
Meanwhile, set plastic wrap on bottom and top of pork chops. Pound with a mallet until ½-inch thick. In a shallow bowl, pour flour as well as salt and pepper, to taste. Dredge the pork chops in the flour.
3
Heat a heavy-bottomed pan or cast iron skillet and add 2 tbsp of the butter and half the oil. Sear the pork chops 2 at a time for about 4 min. on each side. Add the remaining oil in between batches. Set pork chops on a paper-towel-lined plate, loosely covered with foil to rest.
4
Reduce heat to low and add remaining butter, lemon juice, capers, and chicken broth to the pan. Bring to a boil and season with salt (in moderation) and pepper. Add pork chops back to the pan. Simmer for about 4 min., or until sauce thickens slightly. Divide pork chops among 4 plates. Pour pan sauce over the pork and top with remaining parsley. Serve with the cauliflower rice.
