![]() ![]() This is the second time I made this recipe and I love it. This is a great recipe! It always takes longer to cook the chops but other than that we follow it religiously and it comes out perfectly. So good!!! I put sautéed mushrooms in the sauce when the pork chops were done. I served with served broccoli and the meal was fantastic! I think 100% red wine vinegar definitely would have been too acidic. I took the recommendation of other people and made this with 75% red wine + 25% balsamic vinegar and it turned out great. I had sherry vinegar on hand and think I would have preferred that anyway goes better with the sweetness. Very delicious! We had some sourdough bread to soak up the sauce. Quick and easy recipe: about 30 minutes from prep to table. I roughly chopped boiled Yukon gold potatoes with sour cream and butter to sop up the sauce. This recipe is so delicious! The sauce was velvety, used a mandolin for slicing the garlic and put lots of capers. Served with mashed potatoes and roasted carrots - would definitely make again. This was excellent! I used 75% red wine vin and 25% balsamic and red onions instead of shallot because those are hard to find here and it was beautiful. Transfer pork chops to plates and spoon sauce over. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°). Return pork chops to skillet, arranging darker side up. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified. Reduce heat as needed to maintain a very low simmer. Step 4Īdd rosemary, capers, and ½ cup water to skillet season with salt. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. oil into same skillet and add shallot and garlic. Transfer chops to a plate (they won’t be fully cooked) reduce heat to medium. Turn and cook just until second side is lightly browned, about 1 minute. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Season pork chops with salt and sprinkle evenly with ½ tsp. ![]()
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