PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
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Mohammad Amanullah
[email protected]This recipe is a keeper! The pork chops were juicy and flavorful, and the sauce was to die for.
sara Batta
[email protected]These pork chops were a bit dry, but the sauce was delicious. I'll try cooking them for less time next time.
Nickey Noone
[email protected]I've made this recipe several times and it's always a hit. The lemon caper sauce is the perfect complement to the pork chops.
Moon Gaming
[email protected]The sauce was a bit too salty for my taste, but the pork chops were cooked perfectly.
Gabriel Hickman
[email protected]These pork chops were so easy to make and they turned out so well! I will definitely be making them again.
MD. Arif
[email protected]I'm not a huge fan of capers, but the sauce was still very good. I'll definitely be making this again.
Samantha Good (Sammyjayoh)
[email protected]This recipe is a keeper! The pork chops were juicy and flavorful, and the sauce was to die for.
Hena Yasmin
[email protected]These pork chops were a bit dry, but the sauce was delicious. I'll try cooking them for less time next time.
ISIMAH MIYINGO
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lemon caper sauce is the perfect balance of tangy and savory.
Sohail Zada
[email protected]The sauce was a bit too tangy for my taste, but the pork chops were cooked perfectly.
Patrick In a bikini
[email protected]These pork chops were easy to make and so delicious! I used chicken broth instead of white wine and it turned out great.
Rose Anne
[email protected]Pork chops were amazing! The lemon caper sauce was so bright and flavorful. I served it over rice and it was a hit with my family.