November 5, 2024

Oven-Roasted Pork Chops with Lemon-Caper Sauce

October 9, 2015 by
Pork Chop with Capers
Where others have a sweet tooth, I have a sour tooth.  I’ve been known to use only vinegar, and skip the oil, when dressing my salad.  I eat cornichons like other people eat bonbons.  So when I saw this recipe for Oven-Roasted Pork Chops with Lemon-Caper Sauce , I knew I was going to like it.
Using a recipe from my “Complete America’s Test Kitchen TV Show Cookbook”, I skipped the step of brining my pork chops, mostly because I didn’t read the recipe far enough in advance to do it before dinner. They came out fine without it, and were very juicy. These were easy, quick, and nearly fool-proof. They were tart and tangy (but not puckery, so if you are not a sour-lover like me, you won’t be put off.) 
 
Oven-Roasted Pork Chops with Lemon-Caper Sauce
(adapted from The Complete America’s Test Kitchen TV Show Cookbook)
 
Ingredients:
  • 4 pork chops, about 1+1/2 inches thick, trimmed of excess fat
  • 2 tablespoons vegetable oil
  • 1 medium shallot, minced
  • 1 cup chicken broth
  • 1/4 cup juice from 2 lemons
  • 2 tablespoons capers, drained
  • 3 tablespoons butter, softened
Directions:
  1. Preheat oven to 450 degrees. Heat the oil in a large skillet over high heat, and brown the pork chops on one side, for about 2 minutes. Flip and brown the other side, another 2 minutes.
  2. 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 to 145 degrees on a thermometer, about 15 minutes, turning them over halfway through the cooking time. Remove from the oven, place on a platter, and cover with aluminum foil. Let them rest for about 5 minutes, and check to make sure the internal temperature has reached 150 degrees.
  3. 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.
  4. Increase the heat and add the broth, stirring to scrape up any bits stuck to the pan. Add the lemon juice and capers and cook until the sauce reduces to about 1/3 cup, about 4 minutes.
  5. Off the heat, whisk in the butter, and pour over the pork chops.
Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

Filed Under: At Home w/ GCH Tagged With: , , , , , , ,

PorkChops with Mushroom-Tarragon Sauce

April 28, 2015 by

Recently we were on vacation in Florida and spent a few days with my sister and brother-in-law.  We had been having meals out for a week or so…and I was really missing a home-cooked meal.  They graciously prepared supper our first night visiting them…and it was my brother-in-law’s version of this dish.  Simply delicious!  (Thank you, Tony and Brenda!)

A few days after we returned home to New York, I thought about this dish.  It is simple and quick (aren’t some of your best meals just like that?).  But full of flavor from the caramelized onions and mushrooms, the abudance of garlic, and the subtle flavor that herbs—in this case, tarragon—add.   The prep and cooking time amount to just about 30 minutes or so. This fits well into our healthy but oh-so-yummy POV since the pork chops are low in fat and protein-rich.  The entire dish  includes just a small amount of olive oil…and just a little bit of carbs.  You can make this your own by increasing the quantity of mushrooms or perhaps using a variety of mushrooms!  This goes along well with quite a variety of side dishes.  We enjoyed it with our family served with black rice and broccoli; I prepared it at home with one of our current favorites, this Sweet Potato-Spinach Mash.  Enjoy!

Mushroom-Tarragon Pork Chops

2015-04-24 19.52.33

ingredients:
4 boneless pork chops (5 or 6 ounces each)
1+ teaspoon lemon-pepper blend, freshly ground
2 teaspoons olive oil, divided
3/4 pound Baby Bella mushrooms, cleaned and sliced
1 medium sweet onion, halved and sliced into half-moons
2 tablespoons minced garlic (I use jarred)
1/2 cup white wine (or chicken broth)
2 tablespoons brown rice (or all-purpose) flour
1 cup reduced-sodium chicken broth
1 teaspoon dried tarragon or 2 teaspoons minced fresh tarragon

directions:

  • coat both sides of pork chops with lemon-pepper blend
  • in a large skillet over medium-high heat, warm 1 teaspoon olive oil, and then add pork chops
  • quickly brown (about 2 minutes each side), and then remove, cover and keep warm
  • in the same pan, saute mushrooms and onion in additional teaspoon of oil ’til lightly caramelized
  • lower heat and add garlic; stirring constantly, cook for 1 minute longer
  • stir in wine; raise heat to medium and bring to a boil; cook ‘til all liquids are almost evaporated
  • lower heat again and sprinkle the flour over the onion-mushroom mixture; stir well and cook on low heat for 2-3 minutes to reduce the flour-y taste
  • stir the broth into the onion-mushroom mixture ‘til smooth
    bring to a boil; cook and stir continually for about 2 minutes ‘til thickened and a gravy has formed. (if necessary, add additional broth ‘til the gravy reaches the consistency you prefer.)
  • return the pork chops to pan along with the tarragon; cover and cook on low heat (just barely simmering) for 6-8 minutes or ‘til a thermometer reads 145
  • turn off heat and allow to sit for 5 minutes or so ‘til plating

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Oven-Roasted Pork Chops with Lemon-Caper Sauce

April 17, 2015 by

Pork Chop with Capers

Where others have a sweet tooth, I have a sour tooth. I’ve been known to use only vinegar, and skip the oil, when dressing my salad. I eat cornichons like other people eat bon-bons. So when I saw this recipe for Oven-Roasted Pork Chops with Lemon-Caper Sauce, I knew I was going to like it.

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.  If you don’t have a shallot, feel free to use a red onion – just mince as finely as possible.  These pork chops are easy, quick, and nearly fool-proof.  They were tart and tangy (but not pucker…so if you are not a sour-lover like me, you won’t be put off.)
Oven-Roasted Pork Chops with Lemon-Caper Sauce

Ingredients:

  • 4 pork chops, about 1 1/2 inches thick, trimmed of excess fat
  • 2 tablespoons oil or bacon fat for cooking
  • 1 medium shallot, minced
  • 1 cup chicken broth
  • 1/4 cup lemon juice (about 2 lemons)
  • 2 tablespoons capers, drained
  • 3 tablespoons butter

Directions:

  1. Preheat oven to 450*F. Heat the oil in a large skillet over high heat, and brown the pork chops on one side, for about 2 minutes. Flip and brown the other side, another 2 minutes.
  2. 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.  Remove from the oven, place on a platter, and cover with aluminum foil.  Let the chops rest for about 5 minutes, and check to make sure the internal temperature has reached 150*F.
  3. 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 a red onion.)
  4. Increase the heat and add the broth, stirring to scrape up any bits stuck to the pan.  Add the lemon juice and the capers and cook until the sauce reduces to about 1/3 cup, about 4 minutes.
  5. Off the heat, whisk the butter into the sauce, and pour over the pork chops.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,