PORK CHOPS IN LEMON CAPER SAUCE RECIPES

Name: Pork Chops in Lemon-Caper Sauce
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 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)

PORK CHOPS IN LEMON-CAPER SAUCE RECIPE - NYT COOKING

Pork Chops in Lemon-Caper Sauce Recipe - NYT Cooking 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

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

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 CHOPS WITH LEMON AND CAPERS. RECIPE - FOOD.COM

Pork Chops with Lemon and Capers. Recipe - Food.com image

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!

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

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.

Nutrition Facts : Calories 504.9, FatContent 26.9, SaturatedFatContent 6.5, CholesterolContent 124, SodiumContent 533, CarbohydrateContent 14.8, FiberContent 0.8, SugarContent 0.8, ProteinContent 43.1

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