Today’s recipe is one of my all time favorites! It’s pretty easy to make and also very quick, ideal for a midweek dinner when you are craving something nice but don’t really have much time to spend. I love the combination of pork and capers, so this dish is pretty much a delight (at least for me). I know capers are not everyone’s cup of tea, but I am willing to take the risk, because this delicious pork chop in a rich sauce, served with some fresh rocket and a parsnip mash is something I really love.
Preparation Time: 5 min | Cooking Time: 20 min | Serves: 2 | Spice level: 0
What you’ll need:
- 2 pork chops
- 2 Tbsp capers
- 1 and 1/2 Tbsp lemon juice
- 2 Tbsp butter
- 80ml white wine (about 1/3 cup)
- A dash of olive oil
- Salt and pepper
- 3 large parsnips
- 1 bay leaf
- 1 shallot
- Fresh rocket
- Start by pre-heating your oven to 190ºC. While it warms up, peel and roughly dice the parsnips and the shallot. Drop the diced parsnips and the shallot in a pot with boiling water, along with some salt and the bay leaf. Let it boil until the vegetables are soft.
- Once the vegetables are getting there, it’s time to work on the meat. Rub a bit of oil on your pork chops and season well with salt and pepper. Then heat a skillet with a dash of olive oil, and fry the pork chops on hight heat, 2 minutes per side. Once they are done, put them in a baking tray and finish them up in the oven at 190ºC for about 10 minutes.
- While they keep cooking, drain the parsnips and roughly mash them, with a knob of butter. Taste and season with salt and pepper, if needed.
- To make the sauce, use the skillet where you seared the pork chops. Add 1 Tbsp of butter and let it melt in medium heat. Then add the capers, the wine and lemon juice. Let this sauce reduce until it starts to thicken, will only take a little bit, don’t worry. Then add the last tablespoon of butter and mix everything together: you should achieve a nice velvety sauce. It’s always a good idea to taste this sauce before adding any salt, because some capers tend to be very salty, so make sure you taste throughout. The sauce should be tart and strong, which will pair very nicely with the fat of the pork and the sweetness of the mashed parsnips.
- Once the pork chops are done, plate them up with the mash and some fresh rocket (always good to have some bitterness along to cut through the sauce as well). Lastly, dress the dish with your sauce and you’re all done.
- You can replace the white wine with some vegetable stock if you don’t have any at hand or don’t like cooking with wine.
- You can also make this dish vegetarian by replacing the pork with some hard tofu, it works very well.