Recipe by FlemishMinx
Tender moist pork in a sauce that my husband and I love. Easy and elegant.
Top Review by Lee_tah
LOVE this! I used leftover pork roast and subtituted white wine for the vermouth. It was BEAUTIFUL. I added the wine first and let it reduce by 1/2 FIRST, then added the water. Other than that followed the recipe exactly. Served over rice with peas and carrots on the side. Thanks for posting this winner!
- 4 pork loin chops, 1 inch thick
- salt and pepper, to taste
- 1⁄3 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 large onion, thinly sliced
- 1⁄2 cup dry white vermouth
- 1⁄4 cup water
- 1 chicken bouillon cube
- 2 tablespoons capers, in brine but drained
- 2 tablespoons cream
- 2 tablespoons parsley, chopped
Directions See How It's Made
- 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.