Pork Chops in a Rich Lemon Sauce

Photo from NYT

From Toni Tipton-Lee's Jubilee. Made it pretty much as is and it was pretty darn good! I will definitely make it again and try the sauce on other meats, like chicken.  Served on top of greens and along side rice. 

4 bone-in pork loin chops (about 8 ounces each)

1 teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
½ teaspoon dried thyme
2 tablespoons olive oil
4 tablespoons (½ stick) butter, at room temperature
1 teaspoon minced garlic
1 tablespoon minced shallot
1½ teaspoons all-purpose flour
1 cup white wine
1½ cups Chicken Stock (this page)
2 tablespoons capers, drained
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon hot pepper sauce (optional)
2 tablespoons minced fresh parsley

DIRECTIONS

1. Preheat the oven to 400°F. 
2. Place the chops on a board and pat dry with paper towels. Season with the salt, pepper, and thyme, rubbing with your fingers to press the seasonings into the meat. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Add the chops and cook until well browned, 3 to 4 minutes per side. Transfer the skillet to the oven and roast until a meat thermometer inserted in the chops registers 145°F, 5 to 7 minutes, depending upon the thickness. Remove the chops from the oven, transfer to a plate, and cover to keep warm. Drain off and discard the fat. 
3. In the same skillet, heat 2 tablespoons of the butter until sizzling. Add the garlic and shallot and sauté until tender, about 1 minute. Sprinkle in the flour and cook for 2 minutes more. Whisk in the wine and chicken stock and bring to a boil over high heat, scraping up the browned bits in the bottom of the pan. Reduce the heat to medium-high and cook, uncovered, until the liquid is reduced by half, about 5 minutes. Stir in the capers, lemon zest, lemon juice, hot pepper sauce (if using), and parsley and simmer 1 to 2 minutes more. Add the remaining 2 tablespoons butter to the pan ½ tablespoon at a time, shaking the pan between additions until the butter melts and the sauce looks smooth. Season to taste with salt and pepper. Pour the sauce over the pan-roasted chops and serve.