Ingredients with Measurements:
- 4 boneless pork chops (1 inch thick)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the pork chops with salt, black pepper, garlic powder, dried oregano, dried thyme, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the pork chops to the skillet and cook for 4-5 minutes per side, or until browned and cooked through.
4. Remove the pork chops from the skillet and set aside.
5. Add the chicken broth to the skillet and scrape the bottom of the pan to loosen any browned bits.
6. Add the diced tomatoes and capers to the skillet and stir to combine.
7. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
8. Return the pork chops to the skillet and spoon the tomato and caper mixture over the top.
9. Cover the skillet and cook for 2-3 minutes, or until the pork chops are heated through.
10. Sprinkle with chopped fresh parsley before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking pork chops
- Simmer for tomato and caper mixture
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 6g
- Protein: 27g
- Sodium: 710mg
Substitutions for ingredients:
- Pork chops can be substituted with boneless chicken breasts or thighs.
- Chicken broth can be substituted with vegetable broth or water.
- Fresh tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add sliced onions and bell peppers to the skillet with the tomato and caper mixture for a more colorful and flavorful dish.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a splash of white wine to the skillet for a more complex flavor.
Tips and tricks:
- Make sure to pat the pork chops dry with paper towels before seasoning to ensure a crispy crust.
- Let the pork chops rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pork chops on a bed of rice or mashed potatoes.
- Garnish with additional chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic roasted potatoes
- Green beans with almonds
Troubleshooting advice:
- If the tomato and caper mixture is too thin, let it simmer for a few more minutes until it thickens.
- If the pork chops are not cooked through, cook for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- This dish is inspired by Italian cuisine, where capers are commonly used in savory dishes.
Flavor profiles:
- Savory, tangy, slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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