Pork Chops With Caper, Vermouth, and Cream Sauce

Ingredients

• 4 pork loin chops, 1 inch thick
• salt and pepper, to taste
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 large onion, thinly sliced
• 1/2 cup dry white vermouth
• 1/4 cup water
• 1 chicken bouillon cube
• 2 tablespoons capers, in brine but drained
• 2 tablespoons cream
• 2 tablespoons parsley, chopped

Directions

1. 1

   Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.

2. 2

   Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.

3. 3

   Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.

4. 4

   Add the vermouth and the water; reduce heat and simmer for about 4 minutes.

5. 5

   Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.

6. 6

   Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.

7. 7

   Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.

8. 8

   Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).

9. 9

   Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.

10. 10

    Serve sauce over chops, with parsley sprinkled over all.