Pork Chops with Capers

Ingredients

• 6 pork chops
• 1 teaspoon vinegar
• Salt
• 1 green pepper, minced
• Flour
• 2 tablespoons capers
• 1 tablespoon butter
• Hot meat broth
• 12 Spanish olives

Method

1. 1

   Have the chops cut fairly thin, salt them and roll in flour.

2. 2

   Heat butter in a saucepan and put in the chops, turning them until both sides are a golden brown.

3. 3

   Then put in enough broth to not quite cover them and add vinegar.

4. 4

   Cook, closely covered, over moderate heat for 40 minutes.

5. 5

   When ready to serve add green pepper and capers.

6. 6

   Garnish with parsley and olives.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 63. The excerpt below is the record exactly as published.

PORK CHOPS WITH CAPERS {Chuletas de Cerdo con Alcaparras) 6 pork chops 1 teaspoon vinegar Salt 1 green pepper, minced Flour 2 tablespoons capers 1 tablespoon butter Parsley sprigs Hot meat broth 12 Spanish olives

Cook this with the app: pantry check, scaling, and the assistant.