Pork Chops With Capers Food

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 LEMON AND CAPERS.

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 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.

PORK CHOPS WITH FENNEL AND CAPER SAUCE

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.

SEARED PORK CHOPS WITH CAPER SAUCE

Steps:

• Pre-heat oven to 200°F.
• Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
• In a large skillet, heat the oil over medium-high heat.
• 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).
• Transfer the chops to the oven to keep warm while preparing the sauce.
• Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
• Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
• Add the capers and cook for 30 seconds
• Add the vinegar and cook until slightly reduced, about 2 minutes.
• Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 - 3 minutes.
• Stir in the cream.
• Taste and adjust seasonings.
• Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.

PORK CHOPS WITH MUSTARD SAUCE & CAPERS

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 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 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 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.

HONEY MUSTARD PORK CHOPS WITH CAPERS AND MUSTARD GREENS

Steps:

• Cut a round of parchment paper that fits inside of a large cast iron skillet.
• Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches.
• Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops.
• Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat.
• Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired.