Pork Chops With Caper, Vermouth, And Cream Sauce - cooking recipe

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

Preparation

Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
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.
Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
Serve sauce over chops, with parsley sprinkled over all.