PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
- Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
- Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.
PORK CHOPS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chops with salt and pepper.
- In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
- Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
- Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
- To serve, spoon the sauce over the meat and sprinkle with parsley.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm 1Tbs. of the olive oil in a frying pan or saute pan.
- In a bag or on a plate combine the flour, salt and pepper.
- Coat the chops with the seasoned flour.
- Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
- Transfer to a deep plate or platter and keep warm.
- Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
- Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
- Boil until reduced by half, about 1 minute.
- Add the chicken broth and again boil until reduced by half, about 5 minutes.
- Stir in the capers, lemon juice, salt and pepper to taste.
- Pour the sauce over the chops and serve immediately.
PORK CHOPS WITH MUSTARD SAUCE & CAPERS
This is an insanely simple dinner. The mustard sauce, shallot and capers really make a boring, old pork chop something special. Great with garlic mashed potatoes and a salad. - from halfassedkitchen.com
Provided by Karen in MA
Categories Pork
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pan fry pork chops in olive oil.
- In separate skillet, heat shallot in olive oil until softened.
- Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
- Spoon sauce over pork chops.
PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE
Make and share this Pork Chops With Caper, Vermouth, and Cream Sauce recipe from Food.com.
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
- Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
- Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
- Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
- Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
- Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
- Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
- Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
- Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
- Serve sauce over chops, with parsley sprinkled over all.
Nutrition Facts : Calories 416.6, Fat 31.6, SaturatedFat 13.1, Cholesterol 92.5, Sodium 415.5, Carbohydrate 12.5, Fiber 1, Sugar 1.9, Protein 19.9
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PORK CHOPS IN LEMON CAPER SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanCalories 467 per servingCategory Dinner, Main, Main Course, Pork
- Mix together the salt, pepper and minced thyme. Dry the pork chops with paper towels and season on both sides with the salt mixture.
- Heat a large heavy skillet over medium heat. Add the oil and heat until oil shimmers. Add the chops to the pan and brown well on both sides until cooked through—about 5-7 minutes per side. Remove chops to a plate and cover to keep warm.
- Drain any fat from the skillet, then melt 2 tablespoons of the butter in the pan until it sizzles. Now add the onion and garlic and saute for about a minute.
- Sprinkle in the flour and cook, stirring for 2 minutes. Now whisk in the wine and the stock. Raise the heat to high and brings the sauce to a boil scraping up any browned bits at the bottom of the pan.
SEARED PORK CHOPS IN CAPER SAUCE - HOW TO FEED A LOON
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4.9/5 (18)Total Time 35 minsCategory EntreeCalories 265 per serving
- Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
- Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
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