INGREDIENTS:
- 4 boneless pork chops, 1-1 1/2 inches thick
- Salt and pepper
- 2/3 cup all-purpose flour
- 2 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 3/4 cup dry white wine
- 1 chicken bouillon cube, crushed
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS:
- Season the chops with salt and pepper, then dredge lightly in the flour, shaking off excess.
- Heat 1 tablespoon of oil and 1 tablespoon butter in large skillet over medium-high heat. Sear the pork chops, turning once, until lightly browned, 2-3 minutes per side. Remove chops to a plate.
- Add remaining oil and butter to skillet and add onion, stirring to coat with oil/butter. Cook, stirring often, until onion is soft and caramel brown, about 30 minutes. Watch carefully that the onion doesn't burn and add a spoonful of water if needed.
- Once the onion is done, carefully pour the wine into the skillet and simmer until liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the chicken bouillon and capers. Return the chops to the skillet, reduce heat to a gentle simmer, and cover the skillet tightly. Cook for about 7 minutes, turn chops, and cook another 5 minutes.
- Remove chops to a plate and cover loosely. Turn the heat to high to bring the liquid to a boil then stir in the cream. Boil, stirring frequenty, until reduced by about half and a saucy consistency develops. Add salt and pepper to taste. Stir any accumulated juices from the plate into the sauce. Serve chops with onions and sauce and sprinkled with parsley.
Source: In Southern Kitchen
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