SPINACH STUFFED PORK CHOPS WITH LEMON DIJON CAPER SAUCE
This spinach stuffed pork chop recipe with lemon dijon caper sauce is so fancy and so easy. Impress your dinner guests with this healthy recipe!
Provided by Heather Cooan
Categories Mains
Time 1h
Number Of Ingredients 14
Steps:
- Crisp bacon slices in a medium saute pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes.
- Transfer the mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing (may need to secure with a toothpick). Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm 1 tablespoon coconut oil in the same skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness.
- Transfer the pork to a side dish and tent with foil to keep warm.
- Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes.
- Add in capers at the last minute and spoon sauce over the pork before serving.
Nutrition Facts : Calories 318 kcal, Sugar 2 g, Sodium 921 mg, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 8 g, Fiber 3 g, Protein 30 g, Cholesterol 87 mg, UnsaturatedFat 9 g, ServingSize 1 serving
PORK CUTLETS WITH LEMON CAPER SAUCE
Breaded and seasoned pork cutlets are quick and easy to make! Serve them with a tangy lemon caper sauce for a flavor-packed meal!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 35m
Number Of Ingredients 12
Steps:
- Place a large skillet over medium heat; add olive oil
- Place the flour, bread crumbs, salt, and thyme in a shallow bowl.
- In a separate bowl, whisk together the eggs and the water.
- Dredge the pork chops in the egg mixture, allow the excess to drip back into the bowl. Dip pork in flour mixture, turning to coat. Repeat with the remaining pork cutlets.
- Working in batches, add the pork to the hot skillet and heat for 3-4 minutes per side; or until golden brown. Remove pork and keep warm.
- Add butter to the same skillet, slowly stream in chicken broth whisking up any browned bits from the pork.
- Add lemon juice and capers, whisk. Bring sauce to a boil; reduce heat and simmer until sauce has reduced and thickened slightly.
- Serve sauce over pork.
Nutrition Facts : Calories 454 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 683 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
LEMON-CAPER PORK MEDALLIONS
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
PORK CHOPS WITH LEMON CAPER SAUCE
This Pork Chops in Lemon Caper Sauce dish is restaurant-quality right in your own kitchen! Say goodbye to dry pork chops! These chops are smothered in a creamy, garlicky sauce with a touch of lemon that will have you licking your plate! Just a handful of ingredients and 30 minutes is all you need!
Provided by Casey Rooney
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Season pork chops with seasoning salt.
- In a large skillet over medium high, heat 2 tsp of olive oil. Add pork chops and cook about 3 minutes on each side until internal temperature reaches about 140 (slightly undercooked). See Note 2.
- Remove pork chops from skillet and transfer to a plate and cover with foil. Set aside.
- In the same skillet over medium low, melt butter. Then add garlic and capers and cook for 2 minutes. Stir frequently to make sure garlic doesn't burn.
- Add flour to skillet, stirring for one minute.
- Add in chicken stock and heavy cream. Cook about 3 minutes, whisking every so often until sauce has thickened.
- Add pork chops (and all the delicious juices from the plate!) and lemon juice/zest back into to pan and cook 2 minutes more. Make sure pork chops are fully cooked using an instant read thermometer. Chops should be 145 degrees.
- Serve immediately over egg noodles, pasta or rice with a squeeze more lemon juice if you like!
Nutrition Facts : Calories 245 kcal, Carbohydrate 2.4 g, Protein 23 g, Fat 15.7 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 1452 mg, ServingSize 1 serving
STUFFING-STUFFED PORK CHOPS
You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.
Nutrition Facts :
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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. Cooking Notes 500 All218 Most Helpful29 Private0 mjan1 month ago In response to Vanessa: 2 teaspoons create a sauce. 2 tablespoons (in conjunction with 1 1/2 cups of stock and 1 cup of white wine would create more of a gravy. 185 This is helpful Vanessa1 month ago Wondering if it should be 2 Tablespoons of flour. The sauce is really thin when the directions are followed. 164 This is helpful Kevin1 month ago I just saw this but basically cooked the exact same thing Tonite for dinner except with pounded chicken breasts, and it was phenomenal. Only difference was I used dill instead of parsley, added a few slices of lemon into the reducing sauce, and did not use capers or zest. I actually thought I should have added capers as we were eating. Did not even think of doing this with pork though. Can't wait to try it. 80 This is helpful Mojave Desert Rat1 month ago Jane, If you sear the pork chops first, mid- high heat. 4-5 minutes on both sides w/olive oil as noted in the recipe. They should finish cooking through in the sauce. Perhaps a few minutes extra if they're very thick cut chops. Gone are the days of overcooked dried out pork. Trichinosis isn't much of a work today. Try to purchase good quality Berkshire pork. 75 This is helpful Like this recipe? Save to Recipe Box Print this recipe EmailShare on PinterestShare on FacebookShare on Twitter
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PORK CHOPS IN LEMON CAPER SAUCE - THE MIDNIGHT BAKER
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Cuisine AmericanCalories 467 per servingCategory Dinner, Main, Main Course, Pork
- Mix together the salt, pepper and minced thyme. Dry the pork chops with paper towels and season on both sides with the salt mixture.
- Heat a large heavy skillet over medium heat. Add the oil and heat until oil shimmers. Add the chops to the pan and brown well on both sides until cooked through—about 5-7 minutes per side. Remove chops to a plate and cover to keep warm.
- Drain any fat from the skillet, then melt 2 tablespoons of the butter in the pan until it sizzles. Now add the onion and garlic and saute for about a minute.
- Sprinkle in the flour and cook, stirring for 2 minutes. Now whisk in the wine and the stock. Raise the heat to high and brings the sauce to a boil scraping up any browned bits at the bottom of the pan.
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