Prep 10 mins
Cook 25 mins
Tender moist pork in a sauce that my husband and I love. Easy and elegant.
- 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
- 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.
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!
Excellent recipe, we absolutely loved this. The pork turns out extremely tender and picks up all the flavours. This goes into my favourites. Thanks for sharing.