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Umbrian-style pork chops with capers
Servings
4
Ingredients
454 g (1 pound) duBreton boneless center loin pork chops, 1,5 cm (1/2-inch) thick
3 ml (1/2 tsp.) salt
3 ml (1/2 tsp.) ground white pepper
30 ml (2 tbsp.) olive oil
125 ml (1/2 cup) dry red wine
30 ml (2 tbsp.) lemon juice
30 ml (2 tbsp.) capers, drained
30 ml (2 tbsp.) butter
3 ml (1/2 tsp.) salt
3 ml (1/2 tsp.) ground white pepper
30 ml (2 tbsp.) olive oil
125 ml (1/2 cup) dry red wine
30 ml (2 tbsp.) lemon juice
30 ml (2 tbsp.) capers, drained
30 ml (2 tbsp.) butter
- Season chops with salt and pepper.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Sauté chops until golden on one side, about 4 minutes; turn.
- Add wine, lemon juice and capers to skillet.
- Lower heat, cover and simmer for 5 minutes; remove chops and keep warm.
- Heat pan juice to a simmer.
- Add butter in pieces; cook until sauce has thickened somewhat.
- Serve sauce over pork.
Nutrient analysis per serving: 458 calories, 26.3 g protein, 45.2 g carbohydrates, 6.9 g total fat, 7.7 g saturated fat, 76 mg cholesterol, 483 mg sodium, 33% calories from fat, 40% calories from carbohydrates
