Pork Chops With Rosemary and Capers

by Anne Maxfield on September 30, 2019

Sometimes you just crave good pork chops.

I did and this recipe from bon appetit with capers and rosemary caught my attention. Serves 2:

  • 2 1″-thick bone-in pork chops
  • Salt
  • 1½ teaspoons sugar, divided
  • 2 tablespoons olive oil, divided
  • 1 large shallot, chopped
  • 4 garlic cloves, thinly sliced
  • ¼ cup red wine vinegar
  • 3 sprigs rosemary
  • 1 tablespoon drained capers
  • 2 tablespoons unsalted butter, cut into pieces

Season pork chops with salt and sprinkle evenly with ½ teaspoon of sugar. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chops, undisturbed, until well-browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked) and reduce heat to medium.

Pour remaining 1 tablespoon olive oil into the same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.

Add vinegar and remaining 1 teaspoon sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).

Transfer pork chops to plates and spoon sauce over, serve and enjoy!

My verdict: These were really good and will go into regular rotation along with the ones with mustard and cornichons! I served them with mashed potatoes so I could take the new GIR potato masher for a test run and they were the perfect vehicle to soak up the extra sauce (BTW, the potato masher is great too but more about that later).

I was a little leery of the sugar in the recipe since I’d just trashed my grill pan because a marinade had sugar in it, but it was fine and my cast iron pan easily handled it.

Sage would probably work well in place of the rosemary, depending on what you had on hand.




Will These Be Your New Favorite Pork Chops?

by Anne Maxfield on April 23, 2015

Accidental Locavore Pork Chop and CauliflowerA good looking pair of pork chops caught the Accidental Locavore’s eye the other day, and seemed to be just the thing to put a recipe from bon appetit titled “Your New Favorite Pork Chops” to the test. It requires a little hands-on attention, but you can just do what I did and park the iPad close to the stove to answer emails between flipping chops. Serves 2 or more depending on the size of your chops.

  • 1 tablespoon  vegetable oil
  • 2   1½”-thick bone-in pork chops (8–10 ounces each)
  • Salt and pepper
  • 8  sprigs sage
  • 2 garlic cloves, peeled, smashed
  • 1 tablespoon  unsalted butter

Heat oil in a large skillet over medium-high. Season pork chops all over (including the sides) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

Accidental Locavore Favorite Pork ChopsRemove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste all over. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Serve whole or sliced with the juiced spooned over and enjoy!

My verdict: While I’m not ready to say these are my favorite pork chops, they were awfully good! Done in a cast iron skillet, they were nicely browned, and perfectly cooked, yet still juicy and delicious (even without being brined, which I considered doing). The next time I make the French style ones (which are my personal favorites), I’m going to try cooking them like this (I did and they were great!). And even though they say you’re not supposed to turn steaks more than once, if no one is paying attention, I may give that (or some lamb chops) a try.



How to Pick: Sage and Oregano

by Anne Maxfield on June 29, 2011

Accidental Locavore SageSage is an herb with a very distinct aroma. Its leaves are slightly fuzzy, long and tapered, most often a silver-green color. There are bi-colored and lemon sages. The flavor is very bold and distinctive. Go easy with it, as it can easily overwhelm whatever you’re cooking. Sage is classically paired with turkey at Thanksgiving, however it works really well with pork in any form. The leaves can be deep-fried and used as a garnish, tucked under the skin of a turkey, or sandwiched between two very thin slices of potato and fried-a special potato chip! Sage is pretty sturdy and will keep refrigerated. Look for flat, unblemished leaves with a strong aroma.

Accidental Locavore OreganoOregano is a member of the mint family and is immediately connected with Italian food. It’s got a bright, familiar, assertive taste. There are several different types of oregano, Greek and Mexican being two popular varieties.  It works well in tomato sauces, with poultry, fish and grilled foods. When shopping for oregano, look for bright green leaves, with a distinctive aroma. Avoid wilted leaves or decay. Oregano will store for a few days in the refrigerator.