TROY'S PORK CHOPS WITH CAPERS
5 photos of Troy's Pork Chops With Capers
By
BonniE !
@ReikiHealsTheSoul
1
This is my son Troy's creation. Besides being clever, handsome, smart, great Dad, he is also a terrific cook. Good job, son! It was delicious! I am happy to share this recipe with my JAP friends. Enjoy!
The photos are mine and the recipe is by Troy.
The photos are mine and the recipe is by Troy.
Ingredients
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4top loin chops, bone in or boneless 1/2 inch thick, fat trimmed
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·olive oil to coat bottom of nonstick pan
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·nature's seasons, sprinkle both sides of meat
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·salt and pepper, sprinkle lightly both sides of meat
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·a sprig of rosemary
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1/4cup of cooking wine
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2cloves minced garlic
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1tablespoon capers from jar
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1tablespoon zest
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1lemon sliced
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1/2lemon squeezed and pulp
How to Make TROY'S PORK CHOPS WITH CAPERS
- PREPARE MEAT
Use top loin pork chops about 1/2 inch thick, uniform in size, fat trimmed. Bone in or boneless. Sprinkle both sides with Nature's Seasons, salt and pepper. - FRY CHOPS
This doesn't take long to prepare, so fix your side dishes first. Heat skillet over medium heat with enough olive oil to coat the bottom of the pan. Add some of the fresh rosemary to oil, and fry the chops until they are a golden brown. Turn the chops. - ADD INGREDIENTS
Add the rest of the rosemary, garlic, sliced lemon and lemon zest, capers. Continue cooking until done, add the wine and add the 1/2 lemon and pulp over the chops. Put a lid on it and simmer a couple of minutes, remove the lid. - TO SERVE
Remove the chops to the dinner plate and pour the pan juices on top of each chop. If the juices are not thick enough, keep the chops warm and cook the juices and reduce a little longer until it has thickened. enjoy!
About TROY'S PORK CHOPS WITH CAPERS
Course/Dish: Pork Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy
