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Receta Pork Chops with Sage and Capers
by Kyra Martin

Pork Chops with Sage and Capers

The original recipe used a bacon wrapped pork fillet, but I couldn't find a fillet so I used pork chops instead. Much more delicious then the Stovetop I usually stuff my pork chops with. :)

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • olive oil
  • 1 onion, diced
  • 2 tsp chopped fresh sage
  • 1 T chopped fresh parsley
  • 2 tsp lemon zest (zest of about 1 lemon)
  • 3 1/2 oz panko (about 1/2 cup)
  • 2 1/2 T capers, drained
  • 1 egg
  • 4 pork chops, I don't think mine were double cut but they were thick
  • 2 tsp flour
  • 3 1/2 oz dry vermouth (just under 1/2 cup)
  • 1 1/4 c chicken stock

Direcciones

  1. Heat some olive oil in a pan and add the onion. Cook about 5 minutes, until translucent.
  2. While that's cooking, combine breadcrumb, sage, parsley, lemon zest, 1/2 T of capers in a bowl.
  3. Add the onions.
  4. Stir in the egg and set aside
  5. Split the pork chops down the middle to open a little pocket. You want to cut about 3/4 of the way through the chop.
  6. Open the slot and stuff with about a quarter of the filling.
  7. Bake for about 1 hour at 325 or until a thermometer inserted in the center reads 145.
  8. Place the dish on the stove or transfer the juice to a sauce pan.
  9. Add the flour and cook for a minute to eliminate the raw flour taste.
  10. Add the vermouth and stock and allow to bubble until it thickens slightly.
  11. Stir in the remaining capers and spoon over the chops.