PORK CHOPS WITH MUSTARD AND CAPERS

⋅ gluten free, hearty dinners, holiday, pork, quick and easy ⋅ , , , , , , , ⋅ No comments

•I’ve been cooking with wine, beer and liquor a lot lately, trying out different sauces, braises, baking and cooking techniques.  If you haven’t tried the butterscotch pudding with whiskey whipped cream or bangers cabbage and guinness  yet….you best be getting on it!  The recipe calls for white wine; it’s in the marinade and sauce along with spicy dijon and salty capers.  This dinner is a quick and easy and can be made any day of the week, or impress company on a weekend.  Marinate the chops before work and they will be ready to go when you get home.  Mashed potatoes are an instant thought with pork chops (or apple sauce Peter Brady) , but the sauce on the chops wouldn’t work too well with gravy.  I would suggest making a nice green salad or try something different just because I haven’t crammed enough links in here like quinoa garden salad and some nice crusty bread.

4 bone in loin chops 1/2 in thick-or whatever cut you like
2-3 tbls olive oil
 
For marinade
1/4 cup white white- I used pinot grigio, can substitute 2 tbls red wine vinegar
2 tbls olive oil
1 tbls chopped rosemary
1/2 tsp black pepper
pinch of red pepper flakes
 
For sauce
3 tbls finely minced shallot or red onion
3 garlic cloves- finely minced
1 cup white wine-I used pinot grigio, can substitute with chicken stock
2 tbls dijon mustard
2 tbls unsalted butter
3 tbls capers-drained
Pinch of salt and pepper- if needed
 
serves 4
prep and cooking time 1-8 hours marinating 20 min cooking

 

Pour all of the marinade ingredients into a large zip top bag, closed, give it a good shake and add the chops, making sure to coat with the marinade.  Put the bag on a plate and let sit in the fridge for at least 1 hour, up to 8 hours.

    

Heat a large skillet to med high heat, add 2 tbls olive oil.  Shake off excess marinade from chops and add to the pan.  Depending on the thickness of the chops cook 5-7 min per side, trying to only turn once.  Use a meat thermometer to check doneness 160°.  Pork should not be pink inside.  If the pan is large enough cook all of the chops at once, or in batches (adding more oil to the pan if needed) making sure to keep the cooked chops covered with foil.

    

This sauce goes together very quickly, here’s who came to play….Using the same pan and med high heat, add the shallot, and cook 2 min, add garlic and cook 1 min more.  

    

Pour in the wine, making sure to scrape bottom of he pan.  Let come to a simmer.  Stir in the dijon. 

    

Melt in butter and add capers.  Taste for salt and pepper. 

     

Pour over the pork chops♥Enjoy

Flourish-same technique can be used with chicken breasts (pound out to even thickness) or Sauce can be poured over halibut or salmon (don’t marinade the fish 1st) either pan fry the fish or bake in the oven.

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