Pork Chops with Capers and Olives

This is not your ordinary boring pork chop!  This pork chop is bursting with the bright flavors of capers and olives and is super easy to prepare.  I also think this a very elegant dish and it would be a great meal to serve guests.

I've really grown quite fond of capers recently and I love finding new ways to use them.  If you are not familiar with capers, here is a little background on these tasty little buds.

I say buds because that's just what capers are, baby flower buds.  They grow on small bushes in the Mediterranean, and are used quite extensively in Italian recipes.  Capers are usually sold packed in brine but they can also be purchased salted.  These little buds add a tangy flavor to many foods and they taste great with salmon, chicken or veal dishes, too.  The are also pretty inexpensive at about $1.49 for a small jar.  Well worth every penny!

The capers, combined with a cup of Italian olives, a little white wine, chicken broth and half and half, made a delicious, creamy sauce.  For this recipe you could use heavy cream, which will create a slightly thicker sauce, but tonight we opted for half and half to keep the sauce light, and we were thrilled with the results.  If you've never tried cooking with capers, this recipe is a great place to start.  Enjoy!!

5 - 5 oz Pork Chops, about 1/2-inch thick
Kosher Salt and Ground Black Pepper
1 TB  Olive Oil
1/2 cup  Dry White Wine
1/8 tsp  Crushed Red Pepper Flakes
1 cup  Italian Mixed Olives, pitted and sliced in half
2 TB  Capers, drained
1  Bay Leaf
1/2 cup  Chicken Broth
3/4 cup  Heavy Whipping Cream or Half and Half

Season the pork chops with salt and pepper.  Heat a large nonstick skillet over medium high heat and add the oil.  When the oil shimmers, add the chops and sear for 5 minutes, turn the chops over and  sear 5 minutes longer, until the edges are golden.

Reduce heat to medium and add the remaining ingredients, except for the cream or half and half.  Bring the mixture to a simmer and continue to cook over medium heat for 10 minutes.

Remove the chops from the skillet to a platter and keep warm.  Increase the heat to medium-high and add the cream or half and half to the pan.  Simmer the sauce for 3- 5 minutes to reduce and thicken.  Add extra salt and pepper if needed, and pour the sauce over the pork chops.  Serve with rice or linguine noodles.