Chops with Lemon, Caper, and Parsley Pan Sauce

Ingredients

• 8 Finnsheep loin chops
• Kosher salt and pepper
• 2 tbsp ghee
• 1/2 cup white wine
• 2 tbsp capers, rinsed
• Juice of 1 lemon
• 3 tbsp cold butter, cubed
• 1/4 cup chopped parsley

Method

1. 1

   Season and sear the chops in batches, 3 minutes per side. Move to a warm plate.

2. 2

   Pour off the fat, add the wine, and scrape the pan clean. Reduce by half.

3. 3

   Add capers and lemon juice, then swirl in the cold butter off the heat until glossy.

4. 4

   Stir in the parsley, pour over the rested chops, and serve with bread for the sauce.