Pork Cutlets With Caper Sauce Recipes

PORK CUTLETS WITH CAPERS

Steps:

• Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.

PORK CUTLETS WITH LEMON AND CAPERS

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

PORK CUTLETS WITH CAPER SAUCE

Steps:

• Sprinkle the cutlets with salt and pepper.
• Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
• Transfer the meat to a warm serving dish. Cover with foil and keep warm.
• Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
• Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.

PORK CHOPS IN LEMON-CAPER SAUCE

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 CAPER, VERMOUTH, AND CREAM SAUCE

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.

PORK CHOPS WITH CAPER SAUCE

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.