Pork Chops with Ginger Caper Sauce

Total time: 30 minutes
     I used boneless chops for this, pan-fried, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist. You need Greek yogurt, crème fraiche or sour cream for this.  Regular yogurt will not give a nice, thick sauce.

 Ingredients:

• 2 - 4 pork chop, 350gr, 12.5oz boneless top loin chops
• 2 tsp olive oil, 9gr, .32oz
• 2 cloves garlic, 6gr, .2oz
• 1 tbs tomato paste, 15gr, .53oz
• 1 tbs capers, 8.6gr, .3oz
• 2 tsp minced, fresh ginger
• 1 tsp Worcestershire, 11gr, .38oz
• 1 tsp Dijon-style mustard, 5gr, .17oz
• 1 tsp dried oregano
• 1/3 cup chicken broth, 75gr, 2.65oz
• 1/2 cup Greek Yogurt or sour cream, 150gr, 5.3oz Greek yogurt

 Instructions:

• Mince garlic.
• Peel a small section of ginger,  cut into thin slices, then mince. 
• In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt.  Set aside. 
• Heat oil in medium nonstick skillet over medium heat.  Add pork chops and sauté until well browned and cooked through, 7 - 8 minutes per side.  Remove chops to a small platter or plate and cover to keep warm.
• Add garlic to skillet and sauté briefly.
• Add chicken stock and cook, scraping up the browned bits from the bottom of the skillet.
• When simmering nicely add yogurt mixture, stirring well with a wooden spoon and simmering until thickened.  When sauce is hot and thick, pour over chops and serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  847 / 423.5 Total Carbohydrates:  16 / 8           Dietary Fiber: 1.6 / .8 Total Fat:  48 / 24          Saturated Fat: 19 / 9.5 Cholesterol:  266 / 133 Protein:  83 / 41.5 Calcium:  288 / 144 Sodium:   792 / 396

General Technical Details and Disclaimer:

Note:  Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed.  Center cut chops are higher; sirloin cut chops are lower.

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/