Pork Chops With Caper SauceCarrabba's Restaurant Recipe
4 lean center-cut pork chops, 1 1/4 inches thick
kosher salt an freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onions
2 teaspoons red wine vinegar
1 cup chicken broth
4 tablespoons capers, drained and rinsed
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon finely chopped fresh rosemary
1 tablespoon butter
4 tablespoons finely chopped fresh parsley
To Prepare: Sprinkle the chops with salt and pepper. In a skillet large enough to hold the chops in one layer, heat the olive oil over medium-high flame. Add the chops and cook till lightly browned, about 7 minutes, then turn and cook the other side. Remove chops, set aside and keep warm. Pour off the excess fat from the skillet.
Add the onions and garlic to the skillet and cook until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste, and rosemary. Cook and reduce by half.
Remove the sauce from the heat and add any juices that may have accumulated around the pork chops. Swirl the butter with the sauce and adjust salt and pepper according to taste.
To Serve: Spoon the sauce over the meat and sprinkle with parsley.