PORK WITH ARTICHOKES AND CAPERS
Lots of flavor with little effort! You can also make extra artichoke and sauce mixture and serve over angel hair pasta.
Provided by noway
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in nonstick skillet over medium high heat.
- Add pork chops and cook 3-4 minutes per side.
- Add shallot and capers to the skillet. Cook 1-2 minutes, stirring frequently.
- Stir in chicken broth, mustard, and artichokes.
- Reduce heat to medium low and simmer for 10 minutes or until pork is done cooking (cooking time will depend on the thickness of the pork chops).
Nutrition Facts : Calories 281.2, Fat 17.8, SaturatedFat 5.4, Cholesterol 75, Sodium 332.2, Carbohydrate 5.6, Fiber 2.4, Sugar 0.5, Protein 24.5
PORK WITH ARTICHOKES AND CAPERS
"After dating my husband for a month, I wanted to impress him with my cooking," recalls Lindy Bonnell of Loveland, Colorado. "When I fixed this recipe, it convinced him I was 'the one'! We've been married for several years." SHOP SMART Capers are actually pickled flower buds. Look for them near the pickles and olives in your grocery store. They're very salty and should always be rinsed before using. Don't have any capers? Chopped green olives make a good substitute.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g 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 WITH ARTICHOKES AND MUSHROOMS
Make and share this Pork with Artichokes and Mushrooms recipe from Food.com.
Provided by Dee514
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Saute pork in 2 tablespoons butter until no longer pink.
- Remove pork from pan, set aside.
- In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
- Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
- In small sauce pan, cook noodles according to package directions.
- When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
- Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
- Stir in Parmesan cheese.
- If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
- Spoon pork mixture over noodles.
- Garnish platter with sprigs of cilantro.
CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS
An easy and elegant chicken dish. Perfect when served family-style on a platter.
Provided by Josephine Franchino Twohy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
- Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
- Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g
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