Tender, center-cut pork chops in a white wine sauce with lemon, capers, and a touch of cream.
- Cook Time 15 mins
- Ingredients 5
- Serves 2-4
- Chef Leroy Walker
- 10-12” Non-Stick Frying Pan
- Oven Mitt
Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.
Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season Restaurant Blend Seasoning, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.
Heat skillet over HIGH for 1 minute and add remaining olive oil. Add pork to skillet,sprinkle with Restaurant Blend Seasoning, and cook for 2-3 minutes on each side or until cooked thoroughly.
While pork is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2 minutes. CAUTION: Rice pouch will be hot.
Once pork is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to LOW simmer for approximatley 1 minute and turn pork to coat it with sauce.
Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion pork onto plates and cover with remaining sauce from skillet. CAUTION: Plates and rice pouch will be hot. Handle with oven mitt.