MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops In Lemon-Caper Sauce
Categories: Pork, Citrus, Vegetables, Wine
Yield: 4 servings
4 Bone-in pork chops
- (8 oz ea)
Salt & fresh cracked pepper
1/2 ts Dried thyme leaves
2 tb Olive oil
4 tb Unsalted butter
1 sm Shallot; minced
2 cl Garlic; minced (1 ts)
2 ts All-purpose flour
1 c Dry white wine
1 1/2 c Chicken stock
2 tb Drained capers
2 tb Fresh parsley; minced, more
- for garnish
1 ts Lemon zest; fresh grated,
- plus:
2 tb Lemon juice
Hot sauce (optional)
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 tb of butter in it over
medium heat until sizzling. Add the shallot and garlic, and saute
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 tb 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.
Recipe by Sam Sifton
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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