Pork Chops with Sweet Onions, Capers & Vermouth

By garciamoss

Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef’s knife so it dissolves readily.

Ingredients

• 4 boneless pork chops, 1 to 1-1/2 inches thick, rinsed and dried
• Kosher salt and freshly ground black pepper
• 1/3 cup all-purpose flour for dredging
• 1 Tbs. olive oil
• 2 Tbs. unsalted butter
• 1 large sweet onion, thinly sliced
• 1/2 cup dry vermouth
• 1 chicken bouillon cube, crushed
• 2 Tbs. capers, rinsed and drained
• 2 Tbs. heavy cream
• 2 Tbs. chopped fresh flat-leaf parsley

Details

Adapted from finecooking.com

Preparation

Step 1

Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Heat the oil and 1 Tbs. of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes.

Add the vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes. Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145° to 155°F), another 4 to 5 minutes.

Transfer the chops to a plate and cover loosely. Turn the heat to high, bring the liquid to a boil, stir, and add the cream. Boil, stirring occasionally, until reduced by about half to a saucy consistency, 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.

Serving Suggestions:
Serve with buttered egg noodles.