Some nights I just don’t feel like cooking dinner, but have a refrigerator full of ingredients that need to be used before they start growing mold, smelling funny, or turning a weird color. After making Blood Orange Grilled Pork Chops, I was left with four additional pork chops that couldn’t possibly spend another day without being cooked. I really need to start giving B.O.B. Bob more specific instructions when he goes to the grocery store, perhaps even force him to FaceTime me throughout the entire market, so that I can have some control over what actually ends up coming home with him.
These pork chops are the easiest thing in the world to make, almost making you feel like you’re not even cooking dinner, and they taste absolutely amazing. They’re just as wonderful piled on top of some fresh salad greens, as they are beside a huge mound of mashed potatoes or pasta. If it weren’t for having to clean the oil splatters off of the stove afterwards, this would be the perfect quick night meal. You can really substitute any type of alcohol in this recipe, but I happen to love the taste of Sweet Tea Vodka in pan-fried sauces and gravies.
- 1 Tablespoon Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Thin Boneless Pork Chops
- Freshly Ground Sea Salt
- Freshly Ground Black Pepper
- 1/3 Cup All-Purpose Flour
- 1/4 Cup Firefly Sweet Tea Vodka
- Juice of 1 Lemon
- 1/4 Cup Capers
- Over medium-high heat in a large sauté pan, melt the butter into the olive oil.
- Generously salt and pepper both sides of the pork chops, and then dredge through the flour, shaking off any excess flour.
- Place the pork chops carefully into the sauté pan, and fry for 3 minutes on each side, or until the pork chops are thoroughly cooked.
- Remove the pork chops, and place on a serving platter; set aside.
- Add the sweet tea vodka, lemon juice, and capers to the sauté pan, and cook for 4 minutes, stirring frequently.
- Pour the sauce over the pork chops.
- Be very careful adding the vodka to the sauté pan. You may choose to turn off the heat for a moment just to be on the safe side.
- You may prefer to roughly chop the capers before adding them to the sauté pan; I prefer them whole.
- No matter how hard you try, you will not be able to avoid making a mess out of your stove while making this dish, but it’s worth it.
- Serve over pasta or rice.
- Replace the olive oil and butter in this recipe with bacon grease.
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