Pork Chops with Capers

Name: Pork Chops with Capers
Yield: serves 6
Ingredients: 6 bone-in pork loin chops, 1 inch thick, 6 to 8 ounces each; 1 teaspoon kosher salt; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 4 plump garlic cloves, crushed and peeled; 1/2 cup all-purpose flour for dredging, plus more as needed; 1 large lemon, sliced in thin rounds; 6 whole Tuscan-style pickled peperoncini, drained; 3 tablespoons small capers, drained; 3/4 cup white wine; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh Italian parsley; A heavy-bottomed skillet or sauté pan, 14-inch diameter

December 9, 2011

Here is another gem from the treasure of pork dishes I found in Umbria, especially around Norcia. Like the preceding recipe for sausages and grapes, this calls for a leisurely approach to cooking, slowly caramelizing the pork and building a fantastic glaze for the chops, with the mingled flavors of lemon, peperoncini, capers, and wine. I always prefer chops on the bone, but you can make this recipe with boneless pork-loin cutlets as well. Since they are usually thinner, they’ll need less cooking time, though gentle and slow browning is still called for. I like to accompany these with an intensely flavored vegetable such as braised broccoli di rape or mashed parsnips (or both!).

Recipe notes

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