Do not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry.
Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions.
- 11/2 pound porkloin
- (use individual chops if cooking for less people â figure 4oz per person)
- 2 chopped Roma Tomato
- 3 tablespoons capers
- 1/3 cup dry white wine
- 1/3- each sweet red and yellow pepper - chopped small
- 2 tablespoons chopped Italian parsley
- 1-cup chicken stock
- extra virgin olive oil - for sautÃ©ing
- sea salt and pepper - to taste
- Season pork on both sides with salt and pepper.
- Place olive oil in pan just enough to lightly coat bottom (or sprits with olive oil) over medium heat. When olive oil is hot, brown pork chops about 1 minute each side turning only once.
- Remove chops, set aside. Drain off excess grease but do not scrape pan
- Add white wine and return pan to med high fire, scraping the bits and pieces from the bottom. Reduce by 1/2.
- Add both peppers and coat with reduction. Turn up heat to med high and add chicken stock.
- Bring to lively bubble before adding the pork loin. After adding pork loin, reduce heat to med to med low, place lid on just a bit askew so liquid can evaporate and steam can escape. Quick Braise for 6 minutes and turn pork over. Braise for another 6 â 8 minutes.
- Remove pork chops and cover. Let Rest.
- Return pan to med high heat and reduce pan liquid by half â no lid
|Amount Per Serving||%DV|
|Serving Size 154g|
|Recipe makes 4 servings|
|Calories from Fat 2||6%|
|Total Fat 0.26g||0%|
|Saturated Fat 0.06g||0%|
|Trans Fat 0.0g|
|Total Carbs 3.84g||1%|
|Dietary Fiber 1.3g||4%|