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Pork Chops a la Capers


6 pork loin chops cut 3/4-inch thick
1 teaspoon vegetable oil
1 cup chicken broth
1/2 cup fresh lemon juice
1 cup sliced leeks
1 tablespoon minced fresh thyme leaves
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 1/2 cups cooked and drained baby carrots
2 cups sliced fresh mushrooms
2 tablespoons cornstarch
1 cup whipping cream
2 teaspoons capers


1. Brown pork chops in oil in a nonstick fry pan

2. Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt and Bring to a boil

3. Reduce the heat, cover and simmer for 15-20 minutes or until the pork chops are tender

4. Place the pork chops on serving platter.

5. Add the carrots and mushrooms to skillet; simmer 5 minutes

6. Gradually stir combined cornstarch and whipping cream into pan liquid

7. Cook and stir in capers until thickened

8. Serve sauce over the pork chops

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