Total Calories: 473
1 In a large skillet, heat the oil over medium-high heat. Pat the chops dry. When the oil is hot, sprinkle them with salt and pepper, then place chops in the pan. Cook until the chops are browned, about 4 minutes. Using tongs, turn the chops and brown on the other side, about 3 minutes. Transfer the chops to a plate.
2 Pour the fat out of the pan. Reduce the heat to low. Stir the wine, the lemon juice, capers, and sage into the pan. Bring to a simmer and cook 2 minutes or until slightly syrupy.
3 Return the chops to the pan and turn them once or twice until heated through and just pink when cut near the bone. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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