Pork Medallions With Lemon And Capers Recipes

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PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

LEMON-CAPER PORK MEDALLIONS



Lemon-Caper Pork Medallions image

For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pork tenderloin (1 pound), cut into 12 slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 garlic clove, minced
1 tablespoon capers, drained
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed

Steps:

  • Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions with Lemon and Capers image

I found this recipe in an old pork and lamb cookbook. The picture is not mine. It is meant to be representative of the recipe. Have made this a few times, and it always receives raves from family and friends. Hope you enjoy it as well!

Provided by Patty Ward

Categories     Pork

Time 25m

Number Of Ingredients 11

2 pork tenderloins about 3/4 lb each, trimmed of excess fat
1/2 cup all-purpose flour
salt and freshly ground black pepper to your taste
4 tablespoons of olive oil
4 cloves garlic, minced
1/2 tsp. chopped fresh rosemary
1/4 cup dry white wine or chicken stock
2 cups chicken stock - i use boxed low sodium
1/4 cup drained capers, rinsed
1-2 tablespoons fresh lemon juice
lemon wedges for garnish

Steps:

  • 1. Heat oven to 200 D/F. Cut the tenderloins crosswide into 1/2 inch slices. Place slices between 2 sheets of plastic wrap and pound the pork gently until it is about 1/4 inch thick. On a plate, combine flour, salt and pepper to taste. Coat the pork with seasoned flour, shaking off the excess. Continue until all pieces are coated.
  • 2. In a large 10-12 inch saute pan over medium high heat, warm 2 tablespoons of the olive oil. Working in batches, add the pork to the pan in a single layer and saute turning once, until golden brown, 1 1/2 - 2 minutes on each side. As you add pieces to the saute pan, add the remaining olive oil if needed. Transfer to an oven proof platter and keep warm in 200 degree oven.
  • 3. Reduce the heat to low, add the garlic and rosemary and saute, stirring, for 30-60 seconds. Raise the heat to high add the wine (or extra chicken stock) and deglaze the pan to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken stock and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice and salt and pepper to taste. Remove pork medallions from oven and pour sauce over it and garnish with the lemon wedges. Serve immediately.
  • 4. I serve this dish with potatoes that have been roasted with a little fresh lemon juice, olive oil and fresh rosemary. I like to use the small new potatoes as they will only take a short while to roast. Serve with a salad if you like and good, crusty bread. Enjoy!

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE



Crisp Pork Medallions with Creamy Caper Sauce image

Categories     Herb     Pork     Roast     Quick & Easy     Yogurt     Mayonnaise     Pork Tenderloin     Pan-Fry     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For sauce:
2/3 cup plain yogurt (6 ounces; preferably whole-milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper
For pork:
1 1/2 to 1 3/4 lb pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry bread crumbs
About 1 cup vegetable oil for panfrying
Accompaniment: lemon wedges; watercress or other baby greens
Special Equipment
an instant-read thermometer

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
  • Cook pork:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
  • Whisk together flour, salt, and pepper in a shallow bowl.
  • Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
  • Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
  • Serve pork with sauce, lemon wedges, and watercress.

PORK CHOPS WITH LEMON AND CAPERS.



Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

  • Warm 1Tbs. of the olive oil in a frying pan or saute pan.
  • In a bag or on a plate combine the flour, salt and pepper.
  • Coat the chops with the seasoned flour.
  • Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
  • Transfer to a deep plate or platter and keep warm.
  • Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
  • Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
  • Boil until reduced by half, about 1 minute.
  • Add the chicken broth and again boil until reduced by half, about 5 minutes.
  • Stir in the capers, lemon juice, salt and pepper to taste.
  • Pour the sauce over the chops and serve immediately.

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions With Lemon and Capers image

This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!

Provided by Penny Stettinius

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon fresh coarse ground black pepper
1 1/2 lbs pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup lemon (optional)
1/4 cup chives or 1/4 cup green onion top, chopped

Steps:

  • Preparation:.
  • Press pepper onto both sides of pork pieces.
  • Heat 1 tablespoon butter in heavy large skillet over medium heat.
  • Season pork with salt and pepper.
  • Cook until just cooked through, about 4 minutes per side.
  • Transfer to plates and keep warm.
  • Add stock and lemon juice to skillet.
  • Boil until reduced to 1/2 cup, about 7 minutes.
  • Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Nutrition Facts : Calories 364.4, Fat 21.6, SaturatedFat 10.7, Cholesterol 144.6, Sodium 379.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 37

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions with Lemon and Capers image

Categories     Citrus     Pork     Sauté     Low Carb     Quick & Easy     Low/No Sugar     Dinner     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 8

1 tablespoon coarsely ground black pepper
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Steps:

  • Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
  • Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

PORK MEDALLIONS WITH OLIVE CAPER SAUCE



Pork Medallions with Olive Caper Sauce image

Totally delicious pork dinner recipe- love the sauce!

Provided by RecipeGirl.com (adapted barely from Cooking Light)

Categories     Main Course

Time 33m

Number Of Ingredients 8

1 pound pork tenderloin, (trimmed)
½ teaspoon freshly ground black pepper
¼ cup all purpose flour
1 tablespoon extra virgin olive oil, (divided)
½ cup dry white wine
½ cup low-sodium, fat free chicken broth
½ cup coarsely chopped kalamata olives
2 tablespoons capers

Steps:

  • Cut the pork crosswise into 8 pieces. Place each pork piece between 2 sheets of wax paper; pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with pepper.
  • Place the flour in a shallow bowl. Dredge the pork in flour, turning to coat; shake off excess.
  • Heat ½ tablespoon of olive oil in medium nonstick skillet over medium-high heat. Add half of the pork; cook 2 minutes on each side or until pork is done. Remove the pork from the pan; keep warm. Repeat the procedure with the remaining oil and pork.
  • Add the wine and broth to the pan, and bring to a boil, scraping pan to loosen browned bits. Stir in the olives and capers; cook 4 minutes or until slightly thick. Serve the sauce over the pork.

Nutrition Facts : ServingSize 1 serving, Calories 247 kcal, Carbohydrate 8 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 550 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g

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