from Peter Lemon Olive Pork Chops Serve with: Couscous �?Steamed Carrots
| | Ingredients | | �?nbsp; | 2 tbsp (25 mL) All-purpose flour | | | �?nbsp; | 1/4 tsp (1 mL) Pepper | | | �?nbsp; | 4 Boneless pork loin chops (1 lb/500 g) | | | �?nbsp; | 1 tbsp (15 mL) Olive oil | | | �?nbsp; | 3 Cloves garlic, minced | | | �?nbsp; | 1-1/3 cups (325 mL) Chicken stock | | | �?nbsp; | 1/3 cup (75 mL) Sliced green olives | | | �?nbsp; | 2 tbsp (25 mL) Capers, rinsed | | | �?nbsp; | 1 tsp (5 mL) Grated lemon rind | | | �?nbsp; | 1 tbsp (15 mL) Lemon juice | | | �?nbsp; | 1 tbsp (15 mL) Chopped fresh parsley | | | | | | Preparation | | In plastic bag, shake flour with pepper; add chops and shake, 1 at a time, to coat.
In skillet, heat oil over medium-high heat; brown chops, 2 to 3 minutes per side. Transfer to plate and set aside.
Add garlic to pan; cook, stirring, for 1 minute. Add chicken stock, olives, capers and lemon rind and juice; bring to boil.
Return pork to pan; cover and simmer over medium heat, turning once, for 3 to 4 minutes or until glazed and just a hint of pink remains inside. Sprinkle with parsley. | | More Information | | Microwave Couscous In microwaveable bowl, microwave 1-1/3 cups (325 mL) chicken or vegetable stock, 1/4 tsp (1 mL) each salt and dried thyme and pinch pepper at High for 2 minutes or until boiling. Add 1 cup (250 mL) couscous; stir. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with fork. Makes 4 servings.
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