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Marg CDN2

Milk-braised pork loin.

Veteran Member
2239 posts
Joined: Oct 13, 2010


Posted to Thread #30088 at 9:00 pm on Jan 13, 2018

Well that wasn't what I meant. It's what I'm making tomorrow.

Pork Chops Citron

1 tablespoon butter
1 tablespoon olive oil
2 pork chops, shoulder, fat on
Salt & pepper
1 shallot minced
1/4 c. white wine
1 tablespoon capers
1 triple branch thyme
zest of ½ lemon plus some juice

Season the chops with salt and pepper.

Heat the oil and butter in a sauté pan and cook the chops on medium high on both sides until brown and only partially cooked, about 2 minutes per side. When the chops are done, slide them onto a plate. Cover to keep warm.

Reduce heat to medium low and add the shallot to the pan and saute to soften, about 2 minutes. Increase heat to medium; deglaze the pan with the wine. Boil down to about 2 tablespoons.

Add the capers, thyme and lemon zest, cooking 1 minute. Add a squirt of lemon juice to taste. Check the seasonings. Dribble the sauce over the chops and serve.

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