Name: Pork Chops with Caper, Lemon and Parsley Sauce
Yield: Serves 4
Ingredients: freshly ground black pepper freshly grated nutmeg; 1 tbsp olive, sunflower or groundnut (peanut) oil (or use a non-stick frying pan); 4 pork chops or cutlets; 2 tbsp capers, drained; zest of ½ lemon, cut into narrow strips; ¼ pt / 140 ml dry white wine or water; 2 tbsp finely chopped parsley; 2 tsp cream or crème fraîche (optional); salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 pork chops or cutlets
1 tbsp olive, sunflower or groundnut (

Method

Fry the pork chops or cutlets in the oil until golden brown all over. Turn down the heat, and add the lemon zest, capers and half the parsley. Moisten with 3–4 tablespoons wine or water. Half cover the frying pan, and let the meat cook very gently for 15–20 minutes, until tender. Cooking time will d

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Pork Chops with Caper, Lemon and Parsley Sauce

Ingredients

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