Pork Chops a la Capers

Related recipes: Carrots, Herbs, Low-Fat, Main Dishes, Mushrooms, National Pork Board, Pork, Pork Chops

Make it a Meal

Add these dishes to make a full meal:

Orecchiette with Mushrooms and Artichokes

Arugula and White Bean Salad with Rosemary Dressing

Moist Banana Cake

Wine Pairings

Recipe courtesy of the National Pork Board

Preparation facts

Total Time: 30 minutes

Yield: 6 servings

Ingredients

6 pork loin chops, cut 3/4-inch thick

1 tsp vegetable oil

1 cup chicken broth

1/2 cup fresh lemon juice

1 cup sliced leeks

1 Tbs minced fresh thyme leaves

1/2 tsp grated lemon peel

1/4 tsp salt

1- 1/2 cups baby carrots, cooked, drained

2 cups sliced fresh mushrooms

2 Tbs cornstarch

1 cup whipping cream

2 tsp capers

Directions

Brown pork chops in oil in nonstick frypan. Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer 15-20 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm. Add carrots and mushrooms to skillet; simmer 5 minutes.

Gradually stir combined cornstarch and whipping cream into pan liquid. Cook and stir until thickened. Stir in capers. Serve sauce over pork chops.

Nutrition facts

Serving Size 1 serving

Calories 224

Calories from Fat 85 (38%)

% Daily Value*

15%Total Fat 10g

23%Saturated Fat 4.7g

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.2g

24%Cholesterol 73mg

19%Sodium 462mg

20%Potassium 711mg

4%Total Carbohydrate 11g

6%Dietary Fiber 1.6g

Sugars 3g

Sugar Alcohols 0g

47%Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath