I knew you did! The title brought you in didn't it? Look how easy this is...
Creamy Lemon Caper Sauce:
Combine 1/2 cup of softened cream cheese and 2 healthy tablespoons of mayonnaise a medium bowl. Slowly whisk in 1/4 cup of milk until thoroughly combined.
Add in 1/4 cup drained and chopped capers, 1/2 teaspoon of lemon zest, 1 tablespoons chopped parsley, 1/4 teaspoon of salt, 1/4 teaspoon freshly grounf black pepper and two tablespoons of lemon juice. Whisk to combine, cover and refrigerate. If you make this ahead of time, remove from the fridge one hour before serving to soften the cream cheese again.
Season 4 to six center cut porkchops with salt and pepper. Heat 4 tablespoons of vegetable or canola oil in a skillet over medium heat.
In a shallow dish combine 1 cup of AP flour, 1 teaspoon of garlic powder, 1/2 teaspoon salt and 1/4 teaspoon of cayenne pepper. in another shallow dish, whish together 2 lare eggs and in a third shallow dish pour 1-1/2 cups of seasoned Italian bread crumbs. Season the pork with salt and pepper.
Dip the pork, 1at a time first in the flour,
then the eggs, then the bread crumbs.
When the oil is hot place the breaded pork in the pan.
Cook until golden and cooked through, about 5 to 7 minutes per side.
Transfer the pork to a serving platter and serve with the sauce alongside.
My daughter has testified!
Have a wonderful, peaceful, relaxing and warm weekend!