Ingredientes para Pork Chops With Caper Vermouth And Cream Sauce
- 6 bone-in pork loin chops
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 medium onion, sliced
- 1/2 cup dry white vermouth
- 1/2 cup water
- 1 chicken bouillon cube, crushed
- 1 tablespoon capers
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
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Cómo preparar Pork Chops With Caper Vermouth And Cream Sauce
- Gently pound pork chops to a uniform 3/4-inch thickness.
- Season pork chops generously with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Sear pork chops for 2-3 minutes per side, until golden brown. Remove from skillet and set aside.
- Add remaining 3 tablespoons butter to the skillet. Once melted, add sliced onions and cook for 4 minutes, stirring occasionally, until softened.
- Pour in vermouth and water. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer for 4 minutes, allowing the liquid to reduce slightly.
- Stir in crushed bouillon cube and capers.
- Return pork chops to the skillet, tilting to pour any accumulated juices from the plate into the pan.
- Reduce heat to low, cover, and simmer for 6 minutes.
- Turn pork chops and cook for an additional 5 minutes, covered, until cooked through (internal temperature reaches 145°F).
- Remove pork chops from skillet and cover with foil to keep warm.
- Increase heat to medium-high and bring the sauce to a boil. Boil until the liquid has reduced by half, about 2-3 minutes.
- Remove from heat and stir in heavy cream and any accumulated juices from the pork chops. Mix well.
- Serve the sauce generously over the pork chops. Garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
65g
Carbs
4g
