Sunday, February 20, 2011
Pork Medallions with Olive-Caper Sauce
Category: Main Dishes
I've decided this is my new "go-to" recipe. It's really convenient, because jars of Kalamata olives and capers keep in the refrigerator for about a year, so they can just be on hand for this recipe whenever you need them. Common Sense Tip: you can also buy small 'picnic' sized bottles of wine that come in six-packs if you don't want to open a whole bottle. They're good to have on hand for other cooking too. I use a lot of wine when I cook-- but I hardly ever drink it. Alcohol makes me break out! It is, however, an irreplaceable element in my cooking.
8 thin boneless pork chops
1/2 t. salt
1/2 t black pepper
1/4 C flour
1 T olive oil
1/2 C dry white wine
1/2 C fat-free less-sodium chicken broth
1/2 C coarsely chopped pitted kalamata olives
2 T capers
2 T chopped fresh flat-leaf (Italian) parsley
Directions: If you can only find thick boneless chops--buy 4 and cut each one through the middle to make thin pork chops Place each pork piece between 2 sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Place flour in a shallow bowl or pie pan. Dredge pork in flour, turning to coat, shake off excess flour. Heat 1 1/2 t olive oil in a non-stick skillet over medium-high heat. Add half of pork, cook 2 minutes on each side or until done. Remove pork mixture from pan; keep warm. Repeat procedure with remaining oil and pork. Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers, cook 4 minutes. Sprinkle with parsley and serve.