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Recipe

Pork Chops with Sweet Onions, Capers & Vermouth

By Molly Stevens Fine Cooking Issue 60
Scott Phillips

Servings: four.

Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef’s knife so it dissolves readily.

Ingredients

  • 4 boneless pork chops, 1 to 1-1/2 inches thick, rinsed and dried
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour for dredging
  • 1 Tbs. olive oil
  • 2 Tbs. unsalted butter
  • 1 large sweet onion, thinly sliced
  • 1/2 cup dry vermouth
  • 1 chicken bouillon cube, crushed
  • 2 Tbs. capers, rinsed and drained
  • 2 Tbs. heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 870
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 20

Preparation

  • 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.

(4 ratings) Read Reviews
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Reviews (4 reviews)

  • VYinLA | 11/01/2015

    I've been making this for years. A real standby; simple & delicious.

  • Krispie | 01/23/2015

    This a fantastically flavorful and super easy to make. A perfect weeknight meal.

  • GeriLynnAnderson | 09/04/2013

    I was trying to find a recipe that would use up my pork chops and capers and I ran across this and it looked wonderful but it looked like it was complicated and stressful and messy to make BUT it was SO FAST AND EASY AND DELICIOUS and my husband has never tried capers and he was in heaven when he ate this meal! This is the first time I have ever left a review but I had to with this recipe because it was a wonderful experience! I didnt have that one alcohol ingredient but I did have a little sample bottle of white wine and used that instead and had to use half and half cause didnt have cream but other than that THANK YOU for sharing this recipe! We will for sure be eating this again!

  • kathy_ann | 09/09/2009

    Delicious and easy. I altered it only in the fact that I used spelt flour to dredge and a quarter cup homemade chicken broth as the water because I don't use bouillon cubes. I got rave reviews from my dinner guest!!

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