PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CUTLETS WITH CAPERS
Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.
Nutrition Facts : Calories 205 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
PORK CUTLETS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish. Cover with foil and keep warm.
- Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
- Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 2 grams, TransFat 0 grams
PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Provided by PanNan
Categories Veal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the breadcrumbs on a piece of wax paper.
- Press both sides of the cutlets into the breadcrumbs, until coated.
- Heat a large skillet over medium-high heat.
- Add a little oil and cook the cutlets on each side until lightly browned and cooked.
- You may need to add a little oil to brown the other side.
- Stir the butter, garlic, and sage into the skillet.
- Cook for a minute.
- Add the chicken broth and sugar.
- Let it simmer down to about 1/3 cup.
- Add the vinegar and simmer a minute more.
- Pour the sauce over the cutlets and serve.
- If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5
PORK CUTLETS WITH PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a skillet large enough to hold the cutlets in one layer. When the oil is very hot, add the meat and cook over medium high heat for about 5 minutes or until browned. Turn the slices and cook 5 minutes more.
- Remove the fat from the skillet and scatter the onion, marjoram, garlic and paprika around the pork. Cook and stir until lightly browned. Add the vodka and chicken broth and bring to a boil. Simmer for 15 minutes. If there is too much liquid, reduce it. Stir in the sour cream; reheat but do not boil.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK CHOPS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chops with salt and pepper.
- In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
- Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
- Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
- To serve, spoon the sauce over the meat and sprinkle with parsley.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE
Make and share this Pork Chops With Caper, Vermouth, and Cream Sauce recipe from Food.com.
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
- Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
- Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
- Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
- Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
- Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
- Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
- Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
- Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
- Serve sauce over chops, with parsley sprinkled over all.
Nutrition Facts : Calories 416.6, Fat 31.6, SaturatedFat 13.1, Cholesterol 92.5, Sodium 415.5, Carbohydrate 12.5, Fiber 1, Sugar 1.9, Protein 19.9
More about "pork cutlets with caper sauce recipes"
PORK CHOPS IN LEMON CAPER SAUCE
From getonmyplate.com
CAST IRON PORK CHOPS RECIPE WITH SHALLOT CAPER SAUCE
From fromscratchfast.com
PORK CUTLETS WITH CREAMY MUSTARD SAUCE
From ricardocuisine.com
CRISPY PORK CUTLETS WITH TONNATO SAUCE RECIPE
From foodandwine.com
PORK CUTLETS WITH OLIVES AND CAPERS
From wearenotmartha.com
PORK CUTLETS IN LEMON BUTTER CAPER SAUCE
From saskpork.com
PORK CUTLETS WITH LEMON CAPER SAUCE
From lemonsforlulu.com
BREADED PORK CHOPS WITH LEMON-CAPER BUTTER SAUCE
From checkout.etekcity.com
30 PORK RECIPES YOU'LL ENJOY
From foodandwine.com
73 FAST SUPPER RECIPES READY IN 45 MINUTES OR LESS
From southernliving.com
PORK CHOPS IN LEMON CAPER SAUCE
From bakeatmidnite.com
INDONESIAN INSPIRED PORK CHOPS AND GADO GADO SALAD
From itv.com
SAUTéED PORK CUTLETS WITH LEMON-CAPER SAUCE
From americastestkitchen.com
SEARED PORK CHOPS IN CAPER SAUCE
From howtofeedaloon.com
PORK CUTLETS WITH MUSHROOM SAUCE RECIPE
From thespruceeats.com
SKILLET PORK CHOPS WITH BOURBON MUSTARD SAUCE
From today.com
PAN-ROASTED PORK CHOPS WITH LEMON CAPER SAUCE
From bhg.com
CREAM OF MUSHROOM SOUP PORK CHOPS
From saltandlavender.com
HOW TO COOK PORK CHOPS TO PERFECTION, ACCORDING TO CHEFS
From foodandwine.com
PORK WITH LEMON-CAPER SAUCE RECIPE
From myrecipes.com
You'll also love