Pork cutlets with caper sauce is a classic dish that is both flavorful and easy to make. The tender pork cutlets are seared until golden brown and then simmered in a flavorful caper sauce. The sauce is made with butter, shallots, white wine, chicken broth, and capers. It is seasoned with lemon juice, parsley, and salt and pepper. This dish can be served with a variety of side dishes, such as mashed potatoes, rice, or pasta. Pork cutlets with caper sauce is a great meal for a weeknight dinner or for a special occasion.
Let's cook with our recipes!
PORK CUTLETS WITH CAPERS
Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.
Nutrition Facts : Calories 205 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK CHOPS WITH FENNEL AND CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
- Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
- Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.
PORK CUTLETS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish. Cover with foil and keep warm.
- Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
- Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST
Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.
Provided by toastyfrenchy
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
- Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
- Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
- Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
- Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g
PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE
Make and share this Pork Chops With Caper, Vermouth, and Cream Sauce recipe from Food.com.
Provided by FlemishMinx
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
- Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
- Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
- Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
- Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
- Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
- Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
- Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
- Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
- Serve sauce over chops, with parsley sprinkled over all.
Nutrition Facts : Calories 416.6, Fat 31.6, SaturatedFat 13.1, Cholesterol 92.5, Sodium 415.5, Carbohydrate 12.5, Fiber 1, Sugar 1.9, Protein 19.9
LEMON-CAPER PORK MEDALLIONS
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK CHOPS WITH LEMON AND CAPERS.
This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!
Provided by joan in CNY
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm 1Tbs. of the olive oil in a frying pan or saute pan.
- In a bag or on a plate combine the flour, salt and pepper.
- Coat the chops with the seasoned flour.
- Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
- Transfer to a deep plate or platter and keep warm.
- Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
- Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
- Boil until reduced by half, about 1 minute.
- Add the chicken broth and again boil until reduced by half, about 5 minutes.
- Stir in the capers, lemon juice, salt and pepper to taste.
- Pour the sauce over the chops and serve immediately.
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK CHOPS WITH CAPER SAUCE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chops with salt and pepper.
- In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
- Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
- Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
- To serve, spoon the sauce over the meat and sprinkle with parsley.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- For the best results, use thin-cut pork cutlets. If your cutlets are thick, you can pound them out to a thickness of about 1/4 inch.
- Season the pork cutlets liberally with salt and pepper before cooking. This will help to enhance the flavor of the meat.
- Cook the pork cutlets over medium-high heat until they are cooked through. This should take about 3-4 minutes per side.
- Make sure the caper sauce is hot before serving. You can reheat it over low heat if necessary.
- Serve the pork cutlets with the caper sauce immediately. You can also garnish the dish with fresh parsley or chives.
Conclusion:
These pork cutlets with caper sauce are a delicious and easy-to-make meal. The pork cutlets are cooked to perfection and the caper sauce is flavorful and tangy. This dish is sure to please everyone at the table.
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