Pork Chops with Caramelized Onions, Capers, and White Wine
Pork chops with caramelized onions, capers, and white wine are delicious with noodles, mashed potatoes, cheese grits, or spaghetti squash.
Author: Lucy Brewer
4boneless pork chops, 1-1 1/2 inches thick
Salt and pepper
2largeonions, thinly sliced
3/4cupdry white wine
1chicken bouillon cube, crushed
2tablespoonscapers, rinsed and drained
2tablespoonschopped fresh parsley
Season the chops with salt and pepper, then dredge lightly in the flour, shaking off excess.
Heat 1 tablespoon of oil and 1 tablespoon butter in large skillet over medium-high heat. Sear the pork chops, turning once, until lightly browned, 2-3 minutes per side. Remove chops to a plate.
Add remaining oil and butter to skillet and add onion, stirring to coat with oil/butter. Cook, stirring often, until onion is soft and caramel brown, about 30 minutes. Watch carefully that the onion doesn't burn and add a spoonful of water if needed.
Once the onion is done, carefully pour the wine into the skillet and simmer until liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the chicken bouillon and capers. Return the chops to the skillet, reduce heat to a gentle simmer, and cover the skillet tightly. Cook for about 7 minutes, turn chops, and cook another 5 minutes.
Remove chops to a plate and cover loosely. Turn the heat to high to bring the liquid to a boil then stir in the cream. Boil, stirring frequenty, until reduced by about half and a saucy consistency develops. Add salt and pepper to taste. Stir any accumulated juices from the plate into the sauce. Serve chops with onions and sauce and sprinkled with parsley.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.