Tuesday, November 17, 2009

Pork Chops with a Caper Sauce

Here is another great Mediterranean-inspired meal. Nice and healthy, utilizing ingredients you may already have in your pantry.

2 Tbsp olive oil
4 boneless pork chops, about an inch or two thick
Kosher salt and fresh ground black pepper
2 large shallots, thinly sliced
2 generous handfuls of fresh flat-leaf parsley, chopped, divided
1/2 cup dry white wine, like a Pinot Grigio
1 (15-ounce) can diced tomatoes, with their juices (I like to use the no salt added tomatoes)
1/2 lemon, zested and the juice
2 tablespoons capers

In a large, heavy skillet heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the shallots and half of the parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Season with salt and pepper.

Add the pork back into the pan, so they are mostly submerged in the pan juices and tomatoes. Reduce the heat and simmer for about 12 to 15 minutes, until the pork is cooked through.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining parsley, capers, and salt and pepper to taste. Stir to combine. Spoon over the pork chops and serve immediately.

I served it with rice pilaf and steamed broccoli.

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