• NYT E-Z Dinner - 70

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:27:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops In Lemon-Caper Sauce
    Categories: Pork, Citrus, Vegetables, Wine
    Yield: 4 servings

    4 (8 oz ea) bone-in pork
    - chops
    Salt & fresh cracked pepper
    1/2 ts Dried thyme leaves
    2 tb Olive oil
    4 tb Unsalted butter
    1 sm Shallot; minced
    2 cl Garlic; minced (about 1
    - teaspoon)
    2 ts All-purpose flour
    1 c Dry white wine
    1 1/2 c Chicken stock
    2 tb Drained capers
    2 tb Minced fresh parsley; more
    - for garnish
    1 ts Fresh grated lemon zest
    2 tb Lemon juice
    Hot sauce (opt)

    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 saute 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

    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.

    By Sam Sifton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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