Pork with a Onion, Olive and Caper Sauce

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"Definitely a quick and easy dish; but, full of flavor. I like to use bone in chops (the bone adds so much flavor); but, you could use boneless chops, pork loin, or even tenderloin for this recipe. Pounded thin; pan seared; and, finished with a 5 minute sauce. My favorite ... Serve over mashed potatoes (your favorite recipe); and green beans or asparagus on the side."

Original is 6 servings


  • Serving Size: 1 (181.7 g)
  • Calories 156.7
  • Total Fat - 5.6 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 23 mg
  • Sodium - 3195.5 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2 g
  • Protein - 11.1 g
  • Calcium - 44.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pork ... Place the chop between 2 sheets of plastic wrap or wax paper and pound until about 1/4-1/3" thick. I prefer to use a meat mallet for this; also, be careful not to tear the pork around the bone (basically, take your time when pounding). Now, I mentioned, I love bone in chops; they just add a lot of flavor. You can always use boneless chops; or, slices of pork loin or tenderloin.

Step 2

Once they are flattened, pat them dry, using a paper towel; then, season liberally with salt and pepper on both sides. Let them come to room temperature before cooking.

Step 3

Pan Saute ... First, if using bone in chops, you may be only to cook 2 at a time - they will be large. So, add 1 tablespoon of the olive oil to the pan (I prefer a heavy duty stainless or cast iron pan); but, use what you have. Bring to medium high heat. Add 2 of the chops and part of the onions, and cook 2-3 minutes on the first side, and 2-3 minutes on the second side. When, pounded thin ... they cook very quickly - so, don't over cook them.

Step 4

Remove the first 2 chops to a plate, and the onions to a bowl. Cover the chops with foil as you cook the remaining chops and onions. I would suggest setting the chops in a 200 degree oven, covered with foil to stay warm. The onions will go back in the sauce; so not necessary to keep warm.

Step 5

Sauce ... Deglaze the pan with the wine, scraping up all the bits. Then, add the onions back in, red pepper flakes, and broth and bring it to a light boil; cook just a minute or two - then reduce to medium low - low heat. Add the capers, olives, lemon zest and juice, and butter; and, cook just until everything is heated through, and the butter is melted. Finish with the fresh parsley, and season with pepper is needed. Salt should not be necessary, as olives and capers are both very salty.

Step 6

Finish, Serve, and ENJOY! ... Add the pork chops back in for just a minute to coat the chop; then, serve over 'my favorite' - mashed potatoes. It's a quick and delicious pork dish. Good enough for a weeknight, Sunday dinner; or entertaining.


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