When I'm crunched for time, pan-seared pork is often a go-to staple. Usually I just lightly season it with rosemary, salt, and pepper and call it good. But, as in all things, too much of a good thing just isn't. By the time last week rolled around and I was at a loss for what to make for dinner, Dane and I had already eaten our fair share of rosemary pork chops. I needed something we hadn't tried before, but I needed it to be fast.
Luckily my Williams-Sonoma cookbook came through for me. Flipping through the meat section I was immediately drawn to this recipe - quick and easy pork, with a twist.
Now, the pork by itself is pretty basic, but... it's the sauce that makes this dish, my friends. And though the ingredients may suggest otherwise, it's unfussy and very, very easy. The end result is a light, brothy sauce, with a slight tang from the wine and capers and a subtle whiff of lemon. And don't worry if it runs on the plate a little, wanting to play with your mashed potatoes and green beans... let it. Just a little drizzle of this sauce transforms everyday pork chops and mashed potatoes into a dinner worthy of nice company. And no one needs to know it came together in half an hour... I won't tell if you don't.
