Off the heat, whisk the butter into the sauce, and pour over the pork chops.Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. olive oil to the pan before adding the chop. Season the pork chop liberally with kosher salt and a good large pinch of Vadouvan spice. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Preheat the gas or charcoal grill or cast-iron skillet large enough to hold the pork chop. Add the lemon juice and capers and cook until the sauce reduces to about 1/3 cup, about 4 minutes. In a large skillet melt the butter over moderately low heat. Increase the heat and add the broth, stirring to scrape up any bits stuck to the pan.While the chops are in the oven, add the shallot to the skillet you cooked the pork chops in, and cook over medium heat until softened, about 30 seconds (about 2 minutes if you are using an onion.).Let the chops rest for about 5 minutes, and check to make sure the internal temperature has reached 150*F. Remove from the oven, place on a platter, and cover with aluminum foil. Transfer the chops to a foil-lined baking sheet or large, wide baking dish (so they aren’t crowded or touching each other.) Roast in the oven until the internal temperature reaches 140*F on a thermometer, about 15 minutes, turning them over halfway through cooking time.Flip and brown the other side, another 2 minutes. Heat the oil in a large skillet over high heat, and brown the pork chops on one side, for about 2 minutes. 2 tablespoons oil or bacon fat for cooking. 4 pork chops, about 1 1/2 inches thick, trimmed of excess fat.Oven-Roasted Pork Chops with Lemon-Caper Sauce They were tart and tangy (but not pucker, so if you are not a sour-lover like me, you won’t be put off.) These pork chops were easy, quick, and nearly fool-proof. If you don’t have a shallot, feel free to use a red onion – just mince as finely as possible. Using a recipe from my Complete America’s Test Kitchen TV Show Cookbook (which I highly recommend!), I made a few changes to work with what I had. So when I saw this recipe for Oven-Roasted Pork Chops with Lemon-Caper Sauce, I knew I was going to like it. I eat cornichons like other people eat bon-bons. I’ve been known to use only vinegar, and skip the oil, when dressing my salad. Where others have a sweet tooth, I have a sour tooth.
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