ElizabethB
Legendary Member
Dinner Wednesday
I had no intention of making an olive dish until I reached for the capers. Olives were right there.
INGREDIENTS (FOR 2)
2 bone-in pork chops
EVOO
Cold butter
1/2 medium onion - sliced thin and chopped
2 cloves garlic - minced
Bouquet Garni
- 5 sprigs Thyme
- 4 Sage leaves
1 cup Chicken Broth (more if needed)
1/4 cup dry white wine
2 TBSP fresh lemon juice
1 TBSP lemon zest
1 TSP capers - drained
1/4 cup sliced Kalamata Olives
Salt and pepper
METHOD
Pat dry the chops
Brush with EVOO
Salt and pepper
Add 1 TBSP EVOO to a heavy saute pan. Swirl to coat the bottom
Heat on medium
When hot add pork chops and brown both sides until golden
Remove chops to a plate and immediately add onions to the pan cook until soft
Add garlic - cook until just fragrant
Deglaze with wine
Add chicken broth
Place herbs in the pan
Return chops to pan (with any liquid on plate)
Reduce heat to low and cover
Simmer until chops are done - about 20 minutes
Remove chops to a plate and keep warm
Increase heat to medium high
Add olives, capers, lemon juice, lemon zest and 2 TBSP cold butter - cubed
Simmer until reduced by half.
Return chops to the pan just long enough to coat with sauce
Serve and enjoy
I had no intention of making an olive dish until I reached for the capers. Olives were right there.
INGREDIENTS (FOR 2)
2 bone-in pork chops
EVOO
Cold butter
1/2 medium onion - sliced thin and chopped
2 cloves garlic - minced
Bouquet Garni
- 5 sprigs Thyme
- 4 Sage leaves
1 cup Chicken Broth (more if needed)
1/4 cup dry white wine
2 TBSP fresh lemon juice
1 TBSP lemon zest
1 TSP capers - drained
1/4 cup sliced Kalamata Olives
Salt and pepper
METHOD
Pat dry the chops
Brush with EVOO
Salt and pepper
Add 1 TBSP EVOO to a heavy saute pan. Swirl to coat the bottom
Heat on medium
When hot add pork chops and brown both sides until golden
Remove chops to a plate and immediately add onions to the pan cook until soft
Add garlic - cook until just fragrant
Deglaze with wine
Add chicken broth
Place herbs in the pan
Return chops to pan (with any liquid on plate)
Reduce heat to low and cover
Simmer until chops are done - about 20 minutes
Remove chops to a plate and keep warm
Increase heat to medium high
Add olives, capers, lemon juice, lemon zest and 2 TBSP cold butter - cubed
Simmer until reduced by half.
Return chops to the pan just long enough to coat with sauce
Serve and enjoy
Last edited by a moderator:
Much better.