4 pork chops
2 tbsp finely chopped parsley
1 tbsp olive oil
175 ml dry white wine
4 tbsp cream or créme fraiche
grated zest of a lemon
salt and freshly ground black pepper
freshly grated nutmeg
2 tbsp capers, drained
Fry the pork chops in the oil until golden brown all over.
Turn down the heat, and add the lemon zest, capers and half the parsley.
Add half of the wine. half cover the frying pan, and let the meat cook very gently for 15 minutes, until tender.
Remove the meat from the pan, and keep it covered in a warm place while you make the sauce.
Add the rest of the wine to the pan, and bring it to the boil, scraping up any caramelized residues, and reduce it until you have about 8 tablespoons.
Stir in the cream and bring back to the boil. Season with salt, pepper and a little nutmeg, and stir in the rest of the parsley.
Serve the pork chops with a couple of spoonful of sauce.
A purée of potatoes and garlic accompanies the meat very well, as do lentils.