Pork Chops With Caper, Vermouth, and Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tender moist pork in a sauce that my husband and I love. Easy and elegant. Ingredients:
4 pork loin chops, 1 inch thick |
salt and pepper, to taste |
1/3 cup all-purpose flour |
1 tablespoon olive oil |
2 tablespoons butter, divided |
1 large onion, thinly sliced |
1/2 cup dry white vermouth |
1/4 cup water |
1 chicken bouillon cube |
2 tablespoons capers, in brine but drained |
2 tablespoons cream |
2 tablespoons parsley, chopped |
Directions:
1. Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
2. Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
3. Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
4. Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
5. Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
6. Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
7. Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
8. Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
9. Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
10. Serve sauce over chops, with parsley sprinkled over all.
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