I substituted chicken broth for the water (water doesn't impart much flavor) and added a bit of corn starch at the end to thicken up the sauce. After reading all of the excellent comments, I decided to add both vinegar and wine. Served with polenta (good idea someone else suggested) and stir-fried veggies. red wine instead of the vinegar added some chicken better-than-bouillion to the water and adjusted the salt accordingly. As others suggested, I doubled the capers used 1/2 c. Per the recommendations of others, I used balsamic vinegar instead of red wine vinegar. I used balsamic vinegar and had my exhaust fan on the whole time so no vinegar smells in my house as some readers complained. My pork chops were 1.5 inches thick (from a local supplier) and they took 15-20 minutes to cook in the last step. Very tasty but I prefer other pork chop recipes (especially your Vietnamese-style pork chops) that require less clean up. Please don't deprive yourself of the pleasure of using a good red wine vinegar in this recipe.īest pork chop ever and not that hard to make Wasn't sure about adding the sugar, but it works!ĭelicious made exactly as written (though next time I might substitute chicken broth for the water and throw in a few more capers). Transfer pork chops to plates and spoon sauce over. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135☏). Return pork chops to skillet, arranging darker side up. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified. Reduce heat as needed to maintain a very low simmer. Step 4Īdd rosemary, capers, and 1/2 cup water to skillet season with salt. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. oil into same skillet and add shallot and garlic. Transfer chops to a plate (they won’t be fully cooked) reduce heat to medium. Turn and cook just until second side is lightly browned, about 1 minute. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Season pork chops with salt and sprinkle evenly with 1/2 tsp.
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