Pork With Artichokes And Capers Recipes

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PORK WITH ARTICHOKES AND CAPERS



Pork With Artichokes and Capers image

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

4 pork chops
1 -2 tablespoon olive oil
1 small shallot, finely chopped
1 tablespoon capers, drained
1/4 cup chicken broth
1 teaspoon Dijon mustard
1 cup artichoke heart, drained, rinsed, and halved

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



Pork with Artichokes and Capers image

"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

2 pork tenderloins (3/4 pound each)
1 tablespoon butter
1 green onion, finely chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup reduced-sodium chicken broth
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 tablespoon minced fresh parsley
Lemon slices

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



Pork Chops in Lemon-Caper Sauce image

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

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 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 1/2 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)

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



Pork with Artichokes and Mushrooms image

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

1 lb pork tenderloin, cut in thin strips
1 can artichoke heart, squeezed dry and quartered
3/4 lb fresh mushrooms (baby bellas, white, or combination)
1 small yellow onion, chopped
1/4 teaspoon dried tarragon
1/2 cup dry white wine (chardonnay)
3 tablespoons butter
2 tablespoons grated parmesan cheese
salt
white pepper
1 package pork-flavored ramen noodles
2 tablespoons sour cream
3 -5 sprigs cilantro (for garnish)

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



Chicken Breast Cutlets with Artichokes and Capers image

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

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

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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