Pork Chops With Caper Sauce
|Pork shoulder chops||2 Pound, cut about 1/2 inch thick and large chops cut in half|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Beef broth||3⁄4 Cup (12 tbs) (Regular Strength)|
|Capers||2 Tablespoon, drained well|
|Whipping cream||1⁄2 Cup (8 tbs)|
Put pork chops in a wide frying pan over medium-high heat.
Cover and cook for 5 minutes to draw out some of the juices, then uncover and cook over medium heat until juices evaporate and chops are well browned on all sides.
Set chops aside.
Add wine and broth to pan and scrape bottom to loosen browned particles.
Stir in capers, then return chops to pan.
Bring to a boil; cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (15 to 20 minutes).
Arrange chops on a rimmed platter; keep warm.
Boil juices in pan over high heat until reduced to 1/2 cup; stir in cream and boil until mixture is reduced to 1/2 cup.
Reduce heat to low or remove pan from heat; with a wire whisk, stir in butter, blending constantly to incorporate butter as it melts.
Spoon over chops.
Serving size: Complete recipe
Calories 2229 Calories from Fat 1256
% Daily Value*
Total Fat 141 g216.4%
Saturated Fat 75.7 g378.3%
Trans Fat 0.3 g
Cholesterol 839.1 mg279.7%
Sodium 1468.6 mg61.2%
Total Carbohydrates 14 g4.5%
Dietary Fiber 0 g
Sugars 8.4 g
Protein 174 g347.3%
Vitamin A 30% Vitamin C 1.8%
Calcium 34.1% Iron 64.9%
*Based on a 2000 Calorie diet