Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Heat the oil and 1 Tbs. of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes.
Add the vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145° to 155°F), another 4 to 5 minutes.
Transfer the chops to a plate and cover loosely. Turn the heat to high, bring the liquid to a boil, stir, and add the cream. Boil, stirring occasionally, until reduced by about half to a saucy consistency, 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.
Serve with buttered egg noodles.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips