Pork Chops with Sweet Onions, Capers & Vermouth

Pork Chops with Sweet Onions, Capers & Vermouth
Photo by Scott Phillips


  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • ½ cup dry vermouth
  • 1/3 cup all-purpose flour for dredging
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. olive oil
  • 4 boneless pork chops, 1 to 1-½ inches thick, rinsed and dried
  • + 4 more ingredients
    • 2 Tbs. heavy cream
    • 1 chicken bouillon cube, crushed
    • 1 large sweet onion, thinly sliced
    • 2 Tbs. unsalted butter

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 remaini...

View full recipe at Fine Cooking


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