INGREDIENTS
4
thin, boneless pork chops
8
fresh sage leaves
1/4 cup
all-purpose flour
kosher salt and freshly ground black pepper
4 tbsp
butter, divided
1 tbsp
vegetable oil
1/2 cup
white wine
1/4 cup
capers
1 cup
chicken stock
2
lemons, juiced
1
lemon, sliced thinly
2 tbsp
Italian flat leaf parsley, chopped