Pork Paillards with Caper Butter Sauce
4 boneless pork chops
8 tbs. unsalted butter, softened
2 tbs. olive oil
1/2 cup finely chopped onions
1/2 cup chicken broth
2 tbs. lemon juice
2 tbs. capers
salt and pepper
Place pork chops on a plastic-covered work surface and cover with another piece on plastic wrap. Pound pork chops to 1/2 inch thickness. Place a large saute pan over medium heat. Add 4 tbs. butter and swirl until melted. Add the pork chops and saute for 3 minutes. Turn and saute an additional 3 minutes. Remove from pan and transfer onto serving plates. Add olive oil add onions to pan. Saute for 5 minutes scraping bits off the bottom of the pan. Add chicken broth to pan and continue scraping the bits to release the flavor. Let reduce until thick and syrupy about 5 minutes. Reduce heat to low. Add remaining butter and stir until melted. Add lemon juice and capers. season with salt and pepper. Spoon sauce over pork chops. Garnish with lemon slices.
Nutritional values for this recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
8 tbs. unsalted butter, softened
2 tbs. olive oil
1/2 cup finely chopped onions
1/2 cup chicken broth
2 tbs. lemon juice
2 tbs. capers
salt and pepper
Place pork chops on a plastic-covered work surface and cover with another piece on plastic wrap. Pound pork chops to 1/2 inch thickness. Place a large saute pan over medium heat. Add 4 tbs. butter and swirl until melted. Add the pork chops and saute for 3 minutes. Turn and saute an additional 3 minutes. Remove from pan and transfer onto serving plates. Add olive oil add onions to pan. Saute for 5 minutes scraping bits off the bottom of the pan. Add chicken broth to pan and continue scraping the bits to release the flavor. Let reduce until thick and syrupy about 5 minutes. Reduce heat to low. Add remaining butter and stir until melted. Add lemon juice and capers. season with salt and pepper. Spoon sauce over pork chops. Garnish with lemon slices.
Nutritional values for this recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
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