Pork Chops with Caper, Lemon and Parsley Sauce

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

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 (

Main course
Gluten-free

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