I came up with this about year ago, not knowing that it was essentially Pork Picatta, with the addition of red onion and jalapeño. I didn’t really know how to make picatta, but I liked the sauce and over pork or chicken with potatoes, is very solid meal. This is a simple recipe, tasting a lot more impressive than it really is. I made it this time with mashed potatoes, but oven baked, fingerling, or other vegetables would be good on the side as well.
Ingredients
- 2 pork chops or 1 large chicken breast butterflied
- 1/4 red onion small dice
- 4 cloves garlic minced
- 1/2 jalapeño optional, small dice
- 1 T flour
- 1 c wine
- 1/2 c chicken stock
- 4 T butter
- 1/2 lemon juiced
- 1 T capers with liquid
- 2 T olive oil
- 2 t thyme optional
- 2 t rosemary optional
Instructions
- Pat meat dry with paper towel and season heavily with salt and pepper.
- In large skillet over medium-high heat, add oil. When oil shimmers, add meat. Cook for roughly 4 minutes each side, until browned and cooked through. Remove from heat.
- Turn heat to medium heat, add half of butter. Add onions and jalapeños, if using. Cook 30 seconds then add garlic. Season with salt and pepper
- Spoon in flour. Mix to coat, then add the wine to deglaze. Scrape off browned bits, then add chicken stock.
- Let reduce for roughly 10 minutes, until it's reduced by half.
- Add lemon juice, capers, and hot sauce. Stir to combine.
- Turn to low, add meat, and let heat up for 2-3 minutes.