Pork With Capers And Sour Cream Recipes

Steps:

• Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
• Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Steps:

• Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
• Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
• In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
• Bake in a preheated oven for 1 hour.

Steps:

• Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork - Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 ¼" thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
• Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
• Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges and watercress.

Steps:

• Preheat oven to 160°C.
• Heat oil and brown chops very lightly on both sides.
• Place chops close together in a casserole dish in a single layer and season with salt and pepper.
• Saute onion and garlic in pan drippings.
• When softened, add flour and stir for 1 minute.
• Slowly stir in stock and wine and allow to thicken (this will be very thick, but the juice from the meat will thin it down).
• Add sage, mustard, capers, salt, sugar and sour cream.
• Mix well and spread over the chops.
• Cover and bake for 1 1/2 hours until meat is tender.
• Check now and then and add a little water, if necessary.

Steps:

• Reserve 3 Tbsp. capers; mash remaining capers with garlic using mortar. Add dressing and peppercorns to caper mixture; reserve 2 Tbsp. caper mixture.
• Make 1-inch deep cuts in meat (do not break skin). Stuff meat cuts with remaining caper mixture.
• Add water to bottom of pressure cooker; place meat, skin-side up, in cooker. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low 1 hour 20 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
• Heat oven to 500ºF. Remove regulator from pressure cooker, then lid. Remove meat from cooker. Place meat, skin-side up, on foil-lined baking pan. Rub with reserved caper mixture; bake 10 to 15 min. or until skin is golden brown.
• Meanwhile, drain meat juices, skimming any excess fat. Pour meat juices into small saucepan; stir in sour cream and reserved capers. Cook 5 min. or until heated through. Serve with meat.

Steps:

• Sprinkle the chops with salt and pepper.
• In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.
• Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.
• Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.
• To serve, spoon the sauce over the meat and sprinkle with parsley.

Steps:

• Preheat oven to 220 degrees centigrade.
• Combine capers, lemon rinf, thyme, parsley and 1 Tbs oil.
• Rub all mixture into underside of pork.
• Roll up pork and secure with cotton string.
• Rub pork rind with the remaining oil and salt, ensuring to rub salt well into the score in the rind.
• Place the pork on an elevated rack in a baking dish and into a preheated oven to let the clock do the work.
• Cook for 20 minutes then reduce heat to 180 degrees centigrade and cook for a further hour, or to your liking.
• Remove from oven and allow to rest for 10 minutes before serving.
• There is no need to cover a roast with crackling while it rests.
• Serve with roasted vegetables.

Steps:

• Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
• Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
• Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
• Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
• Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
• Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
• Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
• Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
• Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
• Serve sauce over chops, with parsley sprinkled over all.

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.