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.
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 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
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 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
PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
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
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PORK CHOPS IN LEMON CAPER SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
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.
PAN-ROASTED PORK CHOPS WITH LEMON CAPER SAUCE
From bhg.com
4.3/5 (9)Total Time 30 minsServings 4Calories 539 per serving
- Preheat oven to 400°F. In a small bowl combine thyme, brown sugar, pepper, and salt. Sprinkle over both sides of chops; rub in with your fingers.
- In an extra-large ovengoing skillet heat oil over medium-high heat. Add chops; cook 10 minutes or until well browned, turning once. Transfer to oven. Roast 5 minutes or until a thermometer inserted in chops registers 145°F. Remove chops from skillet; cover and keep warm. Drain off fat.
- Meanwhile, remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon. For sauce, in skillet combine 3 Tbsp. of the butter and the capers. Cook and stir over medium-high heat until butter begins to brown. Stir in parsley and lemon zest. Add broth and lemon juice, stirring to scrape up crusty brown bits. Bring to boiling; reduce heat. Boil gently, uncovered, 6 minutes or until slightly thickened. Remove from heat. Stir in remaining 1 Tbsp. butter. Serve chops with sauce.
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