Many of you know I love using sauces ,and this recipe really highlights using a sauce to dress up a standard meal. Jen told me she wanted pork chops so a caper sauce is what I decided to make for this dish. Now this sauce can be used with fish which I have done before. Total time for this weekday meal is 40 minutes.

Let’s cook!

Pork Chops with Caper Sauce

4 butterfly porkchops

2 large shallots, thinly sliced

1/4 cup olive oil

1/2 cup white wine

1 – 15oz can diced tomatoes

1 lemon, zested

2 tablespoons capers

1 onion, chopped

1/3 cups flat parsley

salt and pepper

In a large skillet over hight heat, heat the olive oil. Season the pork with salt and pepper.

Add the pork to the pan and brown on all sides.

Remove the pork from the pan and place in foil and set aside.

Add onion, shallots and  parsley to the pan and cook over medium heat for about 5 minutes.

Add the wine.

Scrape the bottom bits of the pan with a wooden spoon. Add capers, lemon zest and tomatoes, stir well.

Add the pork back to the pan and cook for another 15 minutes.

Time to plate! I like the butterfly pork chops because they make awesome pockets to hold the caper sauce.

Here is the close-up:

Happy Cooking!