Seared Pork Chops With Caper Sauce Food

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 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.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

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.