eRecipe

Lemon and Caper Pork Chops

View all Recipes Edit this Recipe

Lemon and Caper Pork Chops
1 of 2 photos
Image

Lemon and Caper Pork Chops

Added by: on Apr 7th, 2013
I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects .. more >
Rating:
0
Prep Time:
25 min
Cook Time:
40 min
Ready In:
1 h 5 min

Servings

Calculate


Original Recipe Yield: 3 servings
 

Ingredients:

  • 3 in bone Pork Chops
  • 1 egg
  • 1/2 cup Flour
  • 1 tbsp Olive oil
  • 3 Lemons-1 zested
  • 5 cloves garlic sliced
  • 2 tbsp capers
  • 1/2 red onion sliced
  • 3/4 cup Cilantro
  • 1/4 cup Rosemary
  • 1/2 tsp Herb De Provence
  • Salt and Pepper
  • 1/2 cup dry white wine
Nutrition Facts
Lemon and Caper Pork Chops

Servings Per Recipe: 3

Amount Per Serving

Calories: 432

  • Total Fat: 13.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 177.4 mg
  • Sodium: 290.5 mg
  • Total Carbs: 26.7 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 2.8 g
  • Protein: 44.6 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Drizzle the Le Creuset French oven with olive oil and preheat stove top. While the oil is heating beat the egg in a bowl and sprinkle the flour in a separate bowl. Add the juice of 2 lemons and the zest to a separate bowl. Slice the garlic into the same bowl as the lemon juice. Stir to combine. Chop, then muddle the rosemary, cilantro, herb De Provence, salt and pepper using a Le Creuset mortar and pestle until it forms a paste like consistency. Slice the red onion into half an inch thick slices.

2

One by one dip the pork chops into the egg batter and then dip into the flour. Shake the chops slightly to remove any excess flour. Season with salt and pepper and place the pork chops into the French oven allowing each side to sear for about 2-3 minutes on medium heat. Add the onions, lemon juice mixture, capers, and herb mixture to the pot. Wait 5 minutes and add the white wine in order to deglaze the pan. Cover and continue cooking at medium-low heat for 30-40 minutes, checking occasionally and stir if necessary.

Video:

0 of 0 videos

Similar Recipe(s):

Pan Seared Sole w/ Lemon-Caper Sauce

Pan Seared Sole w/ Lemon-Caper Sauce

Submitted by: Lacycakes
Added on: Mar 1st, 2012
Rating:
5
Healthy, light pan seared filet of sole in a delicious buttery lemon-caper sauce. A completely, lower calorie dinner with full flavor.
Pan Seared Sole w/ Lemon-Caper Sauce

Pan Seared Sole w/ Lemon-Caper Sauce

Submitted by: Lacycakes
Added on: Mar 13th, 2012
Rating:
0
Healthy, light pan seared filet of sole in a delicious buttery lemon-caper sauce. A completely, lower calorie dinner with full flavor.
Pork Chops

Pork Chops

Submitted by: Kathy M
Added on: May 22nd, 2013
Rating:
0
Pork Chops
© eRecipe.com . All Rights Reserved