Garlic Caper Grilled Pork Chops With Sicilian Sauce Food
GARLIC-CAPER GRILLED PORK CHOPS WITH SICILIAN SAUCE RECIPE
I am not a cook. I am, in fact, the only person I know who's as passionate about food as I am who doesn't cook. Oh, I can broil a piece of meat or fish or chicken and -- like any red-blooded American male -- I can grill on the barbecue. Because I'm the first one up in the morning, I'm also the de facto Mr. Breakfast in our household. But I've never baked, roasted, stuffed or sauteed anything, never made a sauce, never followed a recipe.So when my wife decided that instead of going to a restaurant for her birthday, she wanted a home-cooked meal, she didn't have much choice in the chef department.She turned to Lucas, our 13-year-old son, and said, "How would you like to cook my birthday dinner?"Undaunted -- well, maybe a little daunted -- Lucas immediately smiled and said, "OK, Mom."I realize that stories and personal columns about kids cooking can be a bit precious. In some high-end homes, the Cuisinart has replaced the Xbox as the adolescent toy of choice. Lucas even has a 14-year-old male friend who's going to France with his mother this summer to spend a week studying French in the morning and taking cooking lessons in the afternoon.Lucas? He'll probably spend a good part of his summer playing tennis and basketball -- and Xbox and War Hammer (if you don't know, don't ask) -- and when I told him I was writing this column, he said, "All I did was make dinner for Mom on her birthday. Don't make it seem like I'm a serious chef."OK. But great enthusiasm for food -- at home, in a restaurant, on a picnic, wherever -- has always been a big part of our family's daily life. Both Lucy and I thoroughly enjoy the dining experience -- I've even been accused of being a bit obsessive about it -- and Lucy is a superb cook.Not surprisingly, we introduced Lucas to the pleasures of the table (gastronomic and social) at a very early age.He was on the floor -- in a baby seat, adjacent to the dinner table -- while we ate dinner on his very first night home from the hospital as a newborn, and we've eaten dinner together when we're all home virtually every night since, no matter how late Lucy and I work.Lucas had his first serious restaurant meal -- complete with seafood sausage and foie gras -- at the now-defunct Citrus when he was 9 months old, and he's since eaten in the best restaurants here and wherever we've traveled, from Napa to New York to Europe.But being a kid, Lucas also likes hot dogs, hamburgers and pizza -- not to mention candy, ice cream and doughnuts -- and for his own birthday, he's more likely to pick a Dodger game or an amusement park than a nice restaurant.Over the last year or so, though, he's shown a growing interest in cooking; he's baked cookies and brownies for various school and sports events -- both alone and with his mother's help -- and for our last several grown-up dinner parties, he's made the desserts and helped with a few other dishes, at his request.So Lucy's suggestion that he cook her entire birthday dinner didn't come completely out of left field. On the other hand, he'd never actually made anything all by himself other than dessert, salad dressing (balsamic vinegar and oil) and a few simple pastas.The day before his mother's birthday, Lucas started poring through her cookbooks, much as Lucy does before a dinner party."How does this sound?" he'd suddenly ask me while I was reading or writing or paying bills. Again, it was much like his mother's questions when she's narrowing the field of choices for our about-to-be guests."Just don't pick anything too complicated," I said, repeatedly. "You want to have fun with this, not turn it into an ordeal."I also reminded him that, on the big night, he would be on his own."That's OK, Dad," he said. "You can be my sous-chef."Because he'd never attempted anything so ambitious, Lucas decided on a few ground rules: "I can ask Mom a question and she can tell me how to do something, but she can't actually do anything herself."As it turned out, except for "How do you mince an onion?" and "How do you know when the potatoes are done?" his only questions were more along the lines of "Do we have any red wine vinegar?" and "Where are the canned whole tomatoes?"The night before Lucy's birthday, Lucas made the garlic and caper marinade for the pork chops.On the afternoon of her birthday, he went shopping with her for the other ingredients, except for the pork chops, which I was dispatched to the butcher shop to pick up. Lucas did most of the preparation and cooking in the late afternoon and early evening of her birthday.The pork chops took a little longer to cook than he'd expected -- my fault, no doubt, since I bought slightly thicker chops than the recipe called for -- and Lucas had a little trouble getting the chocolate cake out of the pan. But he didn't panic when his announced dinner hour of 7 came and went. In fact, when we sat down to eat at 7:30, he seemed a lot more relaxed than several dinner party hostesses of my acquaintance.That's probably osmosis. Friends have often commented on how calm Lucy always seems, even while in the final stages of preparing a multi-course dinner for demanding guests.Lucas' dinner was delicious -- and I think Lucy enjoyed it a lot more than she would have if we'd gone to yet another fancy restaurant. Smiling happily, she toasted Lucas with her first glass of wine and again with her last -- at which point it was Lucas' turn to smile.His daily chores include washing the dishes, but on this night, he told me, "Since I did the cooking, you have to do the dishes."Deal.So last week, I asked if he'd like to make Mother's Day dinner."Sure," he said.On Saturday, he'll probably start looking through Lucy's cookbooks again. And on Sunday, I'll probably have to do the dishes. Again.
Provided by David Shaw
Categories GRILL, MAINS
Time 50m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Drain the capers. Mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the oil and pepper. Coat both sides of the chops, set on a plate, cover and refrigerate overnight.
- The next day, heat an outdoor grill to medium-high and grill the chops, or cook on a grill pan or in a 12-inch skillet, lightly filmed with oil, over medium-high heat. Sprinkle the chops with salt, and grill or cook until the chops are barely firm when pressed and lightly blushed with pink inside (150 degrees on an instant-read thermometer), about 6 to 8 minutes per side. Serve hot, with a large spoonful of sauce.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Cook until the onion begins to color, then add the sugar. Stir with a wooden spoon as the sugar melts and bubbles (taking care not to burn), then finally turns pale amber, while the onions remain light-colored.
- Immediately add the oregano, basil, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan, 8 to 10 minutes. Continue to scrape down the pan's sides, to bring the developing glaze back into the sauce; watch for burning.
- Stir in the tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that almost mounds on a spoon. Finish seasoning with a few grinds of pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator. (Makes about 1 cup.)
GRILLED PORK CHOPS WITH SMOKIN' SAUCE
Growing up, my husband always had pork chops that were were pan-fried or baked, but he knew they could be better. So he combined his love of grilling with the desire to create his own signature sauce, and the result was this recipe. -Vicky Drnek, Rome, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving., Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops., Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.
Nutrition Facts :
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
BASIL-GARLIC GRILLED PORK CHOPS
I was tired of the same old chops, and decided to try something new... WOW! These chops are fantastic!! They are great for casual entertaining or family dinner. With the fresh basil and grated garlic, the flavor is very refreshing! Everyone will love these!
Provided by Gina-Li
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 323.8 calories, Carbohydrate 2.8 g, Cholesterol 130.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 50.4 g, SaturatedFat 3.8 g, Sodium 82.6 mg, Sugar 0.3 g
GARLIC-GRILLED PORK CHOPS
This has been a favorite of the family for years. I use this for both pork chops and pork tenderloin. It is really tender and flavorful.
Provided by teresas
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl.
- Marinate 4 to 6 hours in refrigerator.
- Grill 5 inches from heat, basting with marinade several times.
Nutrition Facts : Calories 504.2, Fat 36.1, SaturatedFat 8.3, Cholesterol 137.3, Sodium 885.8, Carbohydrate 0.8, Fiber 0.1, Protein 41.4
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 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.
GRILLED PORK CHOPS WITH GARLIC LIME SAUCE
Categories Pork Quick & Easy Low Cal Backyard BBQ Lime Summer Healthy Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
- Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.
GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC
These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition
Provided by Bergy
Categories Pork
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
- Reserve 1/2 cup.
- Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
- Serve with the reseved mayo mixture on the side.
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