Saturday, October 4, 2014

Anna Sultana’s Pork Chops with Capers, Maltese Style

It’s been fun posting dessert recipes.
But man does not live by cake alone.
Time to get back to a main course recipe.

Capers are popular in Maltese cooking.
When Ma visited her sister in Malta, they picked capers when they went for a walk.
The capers would then be pickled and used in many recipes.

Don’t be afraid to buy a jar of capers.
They won’t go to waste.
The recipe for Anna Sultana’s Chicken Piccata uses capers.
You can use them when you make Carmela Soprano's Veal Piccata with Capers.
Capers are also an ingredient in the recipe for Spaghetti Puttanesca.
Do give them a try.


Hint:

The pickled peperoncini might be something new to your family.
If you’re nervous about it, use a bit less.
You can add more next time.


                        Pork Chops with Capers

Serves 4

Sprinkle both sides of 
4 pork chops 
with 
salt and pepper
Set aside.

In a large frying pan place
3 Tablespoons Extra Virgin olive oil 
Heat the oil over medium high heat.
Quickly sear both sides of the pork chops in the hot pan.
Remove the chops from the pan and set aside.

Add to the skillet
3 Tablespoons Extra Virgin olive oil 
Heat the oil over medium heat.
Return the pork chops to the pan.
Add
1/2 Cup dry white wine
1/2 Cup beef broth
3 Tablespoons lemon juice
1 teaspoon sage
1 Tablespoon capers, drained and rinsed
1/2 Cup pickled peperoncini, drained and rinsed
Let the chops simmer for 8 minutes.  
Add more broth (about 1/2 Cup) if it gets dry.

Serve immediately with rice and green beans.
Pasta and a different vegetable could also round out the meal.
As would the rest of that white wine.

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