I brought the leftovers to work for lunch, and was the envy of the office kitchen. And it was every bit as delicious as it was the first time around! One thing to note, though. While I'm all for swapping out ingredients if there's something I don't care for, you really can't make this without the capers. It's a key ingredient. Without them, it's all sweet, no sour. So leave in the capers. And if you really want to make your taste buds sing, don't bother rinsing them.
Now, go enjoy this recipe. You'll thank me. And you're welcome, in advance.
Pork Chops with Sweet Onions, Capers & Vermouth
Recipe from The Best of Fine Cooking
- 4 boneless pork chops 1 to 1 1/2 inches thick, rinsed and dried
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, thinly sliced
- 1/2 cup dry vermouth
- 1 chicken bouillon cube, crushed
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons cream
- 2 tablespoons chopped fresh flat-leaf parsley
- Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Heat the oil and 1 tablespoons of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate.
- Add remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add the vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil.
- After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145 degrees to 155 degrees F), another 4 to 5 minutes.
- Transfer the chops to a plate and cover loosely. Turn the heat to high, bring the liquid to a boil, stir, and add the cream. Boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.