Subj : NYT E-Z Dinner - 70
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops In Lemon-Caper Sauce
 Categories: Pork, Citrus, Vegetables, Wine
      Yield: 4 servings
 
      4    (8 oz ea) bone-in pork
           - chops
           Salt & fresh cracked pepper
    1/2 ts Dried thyme leaves
      2 tb Olive oil
      4 tb Unsalted butter
      1 sm Shallot; minced
      2 cl Garlic; minced (about 1
           - teaspoon)
      2 ts All-purpose flour
      1 c  Dry white wine
  1 1/2 c  Chicken stock
      2 tb Drained capers
      2 tb Minced fresh parsley; more
           - for garnish
      1 ts Fresh grated lemon zest
           +=PLUS=+
      2 tb Lemon juice
           Hot sauce (opt)
 
  Dry the chops with paper towels, and season aggressively
  with salt, pepper and the thyme. Swirl the olive oil into
  a large skillet, and heat over medium until the oil begins
  to shimmer. Add chops, and cook until well browned on each
  side and cooked through, about 5 minutes per side.
  Transfer chops to a plate, and cover to keep warm.
  
  Drain the fat from the skillet, then melt 2 tablespoons of
  butter in it over medium heat until sizzling. Add the
  shallot and garlic, and saute until the aromatics soften,
  reducing the heat if necessary, about 1 minute. Sprinkle
  in the flour, and cook, stirring, for 2 minutes. Whisk in
  the wine and chicken stock, raise heat to high and bring
  the liquid to a boil, scraping up the browned bits on the
  bottom of the pan. Reduce heat to medium-high and cook,
  uncovered, until the liquid is reduced by half, 7 to 10
  minutes.
  
  Stir in the capers, parsley, lemon zest and juice and hot
  sauce to taste (if you're using it), and simmer for 1 to 2
  minutes. Stir in the remaining 2 tablespoons of butter
  until it’s melted and the sauce looks smooth. Nestle the
  pork chops into the sauce, and allow them to warm up for a
  couple of minutes, then serve, pouring sauce over each
  pork chop to taste. Garnish with more fresh parsley.
  
  By Sam Sifton
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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