Pork Chops With Peppers And 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.

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 SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

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.

PORK CHOPS WITH ROASTED PEPPERS

Steps:

• Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
• Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
• Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
• With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

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.
• Pork Chops in Lemon-Caper Sauce By Sam Siftoncooking.nytimes.com2 min View Original dinner Yield 4 servings Time 35 minutes 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." Ingredients 4 bone-in pork chops (about 8 ounces each) Kosher salt and freshly cracked black pepper, to taste ½ teaspoon dried thyme leaves 2 tablespoons olive oil 4 tablespoons unsalted butter 1 very small shallot, minced (about 1 tablespoon) 2 garlic cloves, minced (about 1 teaspoon) 2 teaspoons all-purpose flour 1 cup dry white wine 1 ½ cups chicken stock, homemade or low-sodium, if store-bought 2 tablespoons drained capers 2 tablespoons minced fresh parsley, plus more for garnish 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice Hot sauce (optional) Preparation 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.
• Pork Chops in Lemon-Caper Sauce By Sam Siftoncooking.nytimes.com2 min View Original dinner Yield 4 servings Time 35 minutes 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." Ingredients 4 bone-in pork chops (about 8 ounces each) Kosher salt and freshly cracked black pepper, to taste ½ teaspoon dried thyme leaves 2 tablespoons olive oil 4 tablespoons unsalted butter 1 very small shallot, minced (about 1 tablespoon) 2 garlic cloves, minced (about 1 teaspoon) 2 teaspoons all-purpose flour 1 cup dry white wine 1 ½ cups chicken stock, homemade or low-sodium, if store-bought 2 tablespoons drained capers 2 tablespoons minced fresh parsley, plus more for garnish 1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice Hot sauce (optional) Preparation 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 IN CHERRY-PEPPER SAUCE

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

PORK CHOPS WITH PEPPERS AND CAPERS

Steps:

• Brine: In a small saucepan, combine 2 cups of Water, 1 cup of Salt, and the Brown Sugar and heat over high heat, stirring, until the Salt and Sugar dissolve. Pour the brine into a large, deep bowl or other container large enough to hold the Pork and the brine. Add the Peppercorns, Bay Leaves, and 4 quarts of Cold Water and stir to mix well. Make sure the brine is completely cool then add the Pork Chops. Cover and let stand for at least 2 hours, or refrigerate overnight. Do not brine the Pork for longer than 12 hours, or it will get a little pickled. In a large pot, heat 3 tablespoons of the Olive Oil over high heat until smoking. Add the Bell Peppers, Onions, Olives, and Red Pepper Flakes and cook, without stirring, for about 5 minutes or until the Peppers and Onions are slightly charred. Stir a couple of times and then cook for 5 minutes more. Add the Wine and Capers and bring to a boil. Add the Whole Pickled Cherry Peppers then reduce the heat to maintain a simmer and cook for 10 minutes. Season with Salt and Black Pepper, remove from the heat, and set aside. Heat a cast-iron or other heavy-bottomed skillet over medium-high heat. Drain the Chops and pay dry with paper towels. Season both sides with Salt and Black Pepper. Brush the Chops with the remaining 1/4 cup of Olive Oil, place them into the skillet and cook, without moving them, for 6 minutes. Turn the Chops over and cook for 5 minutes more or until they register 135°F on a meat thermometer. Pour the Pepper mixture into the pan and over the Chops and bring to a sizzling boil. Reduce the heat to medium-low and simmer for 10 minutes, basting and moving the Pepper mixture to warm it through. Transfer the Chops to a platter, stir the Scallions into the Pepper mixture, and spoon the Pepper mixture over the Chops. Arrange 2 Cherry Peppers on top of each chop and serve.