This recipe is a favorite at our place and it tends to make the dinner plate rounds every other week or so. It is so easy to whip up and taste like you have been working on it all day :) Win-Win, right?
Pork Chops in a Cream Caper Sauce
Ingredients
Extra Virgin Olive Oil
Extra Virgin Olive Oil
Unsalted Butter
8 oz button mushrooms, diced however you like
4 boneless pork chops
3/4 cup heavy whipping cream
3/4 cup dry white wine (or chicken broth if you don't do wine....but really, try it with the wine!)
2 tbsp capers
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Heat up, over medium-high heat, about 2 tbsp of olive oil and 1 tbsp of butter. Salt & Pepper your chops, then lay them in the hot pan to brown - about 3 minutes or so each side. Remove from pan & keep warm. Toss in your diced mushrooms - add more oil/butter if needed, mushrooms usually soak it up - and saute until nice and browned, about 10 minutes. Next, pour in your wine, scrape all the nice bits off the bottom of the pan, and let it roll at a nice simmer 5 minutes or so until it cooks down some. Then, add in your cream and let that cook in 5 minutes or so. Now, add your chops back into the pan along with the juices they left on the warming plate, throw in your capers and let it all warm together 5 minutes or so.
I serve this meal over rice and with a side of green beans or broccoli. I am a huge sauce fan and I have tried making it with 1 cup each of cream and wine and really, it is too much! You will have just the right amount with the 3/4 cup measurement. This dish is so good my husband usually licks his plate - I am serious, unfortunately ;) And, the babe even loves it too! Bon Appetit!
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