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 WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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 CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
PORK CHOPS CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Boneless Pork Chops
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
PORK CHOPS CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Boneless Pork Chops
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
PORK CHOPS CAPRICCIOSA
This is one of those one pot meals that bring spice and a lot of flavor to the table. It is a traditional method of cooking and combining ingredients, especially in southern Italy, and many restaurants have it on their menus, especially those in the Little Italys across America. This method of adding the cherry peppers, potatoes, and vinegar can be used with chicken or rabbit, too. The spice gives the dish its "capricious" name.
Yield serves 6
Number Of Ingredients 11
Steps:
- Season the pork chops all over with 1 teaspoon salt. Spread the flour on a plate, and dredge the chops in flour, tapping off the excess.
- Heat the oil and butter in a large skillet. When the butter melts, slide in the chops and brown on one side, about 3 to 4 minutes over medium heat. Turn the chops, and plop the garlic cloves in the spaces between them in the pan. When the garlic starts to sizzle, drop in the pickled cherry peppers, and let sizzle until the chops are browned on the second side, another 3 to 4 minutes.
- When the chops are browned, push them to one side of the skillet and add the potatoes. Season the potatoes with 1 teaspoon of the salt, and sprinkle in the rosemary needles and the red onions. Cover the skillet, and cook, gently turning everything occasionally, until the onions and potatoes are almost tender, about 12 to 15 minutes.
- Pour the vinegar into the skillet. Cook, covered, until the potatoes and onions are tender and the chops are cooked through, about 5 minutes more. Uncover, and season with the remaining 1/2 teaspoon salt. If the sauce is too liquid, remove chops to a plate, increase heat to high, and boil until the sauce is thickened to your liking. Pour the sauce over the chops.
PORK CHOPS CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Boneless Pork Chops
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
PORK CHOPS CAPRI
My grandma's recipe - pork chops simmered in a spicy tomato sauce with green beans and mushrooms. Wonderfully delicious, uses only one pan, and is easy to make. Enjoy!
Provided by BRIDESTEIN
Categories Boneless Pork Chops
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
- Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 16.7 g, Cholesterol 60.6 mg, Fat 17.3 g, Fiber 4.9 g, Protein 26.1 g, SaturatedFat 4.9 g, Sodium 1207.4 mg, Sugar 10.9 g
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
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