Pork with Lemon-Caper Sauce
The caper sauce yields little but has a very strong tangy flavour so only a little is needed to break the richness of the crumbed pork.
Ingredients
- 125 ml all-purpose flour
- 2.5 ml salt
- 1 cup bread crumbs freshly made: using brown bread
- 3 tbsp fresh parsley finely chopped
- black pepper to taste
- 1 egg lightly beaten
- 4 pork chops
- 4 teaspoons olive oil
- 125 ml chicken stock
- 1 tablespoon dry white wine
- 2.5 ml lemon zest grated
- 1 tablespoon lemon juice
- 2 tsp capers rinsed, drained and chopped
Instructions
- Prepare a starch (rice, potatoes, couscous) first (optional). Meanwhile Combine flour and salt in a shallow dish.
- In another shallow dish, combine breadcrumbs, parsley, and pepper.
- In a third shallow dish: place egg. First dip pork into the flour mixture, dip in egg , and then in the breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-low heat. Add pork to pan; cook5 minutes on each side or until done.
- Remove from pan; keep warm. Add stock and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to half it's volume. (You could thicken with corn starch if needed.)
- Serve with pork and starch of choice.
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