PORK WITH CAPERS IN A WINE SAUCE
INGREDIENTS
6 pork chops
1 tsp salt
2 tbsp butter
2 tbsp evoo
4 cloves garlic
1/2 cup flour for dredging
6 whole peperonchini
3 tbsp capers
1 lemon
3/4 cup white wine
2 tbsp italian parsley
1 tsp salt
2 tbsp butter
2 tbsp evoo
4 cloves garlic
1/2 cup flour for dredging
6 whole peperonchini
3 tbsp capers
1 lemon
3/4 cup white wine
2 tbsp italian parsley
DIRECTIONS
Trim the fat from the pork chops, if necessary, leaving only a thin layer, and
salt them lightly on both sides, using 1/2 teaspoon salt in all.
Put the
butter and olive oil in the skillet, and set it over medium-low heat. When the
butter begins to bubble, scatter in the garlic; let it heat and gently sizzle.
Meanwhile, spread the flour on a plate or tray, and dredge the chops on all
sides. Shake off excess flour, and lay the chops in the skillet in one layer.
(It may appear at first that there's not enough room for all, but as the meat
shrinks you will be able to nestle the chops in.
Strew the lemon slices
on top of the chops, and drop the peperoncini in between them. Cook the chops
slowly, keeping them at a gentle sizzle, turning and moving them in the pan
about every 5 minutes, as they take on color gradually and evenly.
After 20 minutes or so, when the pork is lightly browned and caramelized on both
sides, scatter in the capers, shake the pan to drop them onto the bottom and
turn up the heat to medium-high. When the capers are sizzling, push the chops
aside, and pour the wine and lemon juice into the clear hot spot. Bring to a
boil, and shake the pan so the wine flows around all the chops. Sprinkle over
pan the remaining salt, and adjust the heat to keep the pan juices bubbling,
steadily reducing and thickening. Turn the chops occasionally, so both sides are
moistened and evenly cooked.
After about 10 minutes of reducing the liquid, when the juices are syrupy and glaze the chops, remove the pan from the
heat. Sprinkle the chopped parsley all over, and give the chops a final turn in
the pan. Serve right away, drizzling a bit of the remaining pan sauce over each
chop.
salt them lightly on both sides, using 1/2 teaspoon salt in all.
Put the
butter and olive oil in the skillet, and set it over medium-low heat. When the
butter begins to bubble, scatter in the garlic; let it heat and gently sizzle.
Meanwhile, spread the flour on a plate or tray, and dredge the chops on all
sides. Shake off excess flour, and lay the chops in the skillet in one layer.
(It may appear at first that there's not enough room for all, but as the meat
shrinks you will be able to nestle the chops in.
Strew the lemon slices
on top of the chops, and drop the peperoncini in between them. Cook the chops
slowly, keeping them at a gentle sizzle, turning and moving them in the pan
about every 5 minutes, as they take on color gradually and evenly.
After 20 minutes or so, when the pork is lightly browned and caramelized on both
sides, scatter in the capers, shake the pan to drop them onto the bottom and
turn up the heat to medium-high. When the capers are sizzling, push the chops
aside, and pour the wine and lemon juice into the clear hot spot. Bring to a
boil, and shake the pan so the wine flows around all the chops. Sprinkle over
pan the remaining salt, and adjust the heat to keep the pan juices bubbling,
steadily reducing and thickening. Turn the chops occasionally, so both sides are
moistened and evenly cooked.
After about 10 minutes of reducing the liquid, when the juices are syrupy and glaze the chops, remove the pan from the
heat. Sprinkle the chopped parsley all over, and give the chops a final turn in
the pan. Serve right away, drizzling a bit of the remaining pan sauce over each
chop.
