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"OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes" Posted by Maroonclown on 01-20-10 at 09:21 PM
LAST EDITED ON 01-21-10 AT 09:16 AM (EST) I had a really hard time trying to figure out which recipe to post. We've had a lot of meat dishes here on OTCC but DH loves this one so much he convinced me this was the way to go. You could use chicken for this and, although I don't eat it, I suspect lamb would work. This recipe is suitable for two but if you want to make more, be careful with the capers. They are strong and if you double up it may be too much. I find if you have everything ready to go, measured, it’s much easier because the sauce is almost like a stir fry in the sense that it moves fast. 2-3 boneless loins, trimmed of fat 3 tbsp flour (I use whole wheat) ½ tsp each of S&P 2 tbsp olive oil - divided ETA - 3 tbls capers, rinsed and dried with papertowel 2 tbsp finely chopped fresh rosemary 1 tbsp lemon twist (or you could use zest) = roughly from one lemon 1 cup chicken stock (I use low sodium) Lemon juice from the lemon 1 tbsp of finely chopped parsley Pre-heat oven to 400 degrees. Soak capers in water, then drain and dry. Finely chop 2 tbsp of the capers, reserve 1 tbsp for garnish. Add S&P to flour and dredge chops in flour. In an oven-proof skillet, over medium heat, brown the chops in 1 tbsp of olive oil for approximately 10 minutes (5 minutes per side). Set aside on a paper towel In same skillet, wipe clean, add remaining olive oil. Add chopped capers, lemon zest and rosemary. Stir fry until fragrant, about 1 minute. Add stock and lemon juice and bring to a boil, stirring occasionally, for about 3 – 5 minutes. Add chops back to the mixture and place in the oven. Let cook for 20 minutes. Remove from oven. Wrap the oven mitt around the skillet’s handle and leave it there (just a safety tip, children). Take your remaining capers and the parsley and throw them in the skillet, while at the same time yelling “BAM”. Serve with potatoes (see below) and a veg side. I highly recommend pouring some sauce on the potatoes. Skinny Mashed Potatoes Boil potatoes with garlic cloves while chops are being made. Once mashable, smash them up and mix with fat free sour cream, skim milk, salt & pepper to taste and a dusting of nutmeg. Sorry, no measures here – it’s a “go-by-feel” I really hope you guys like this. I got myself into a bit of a tizzy trying to decide which recipe I should use. The Ingredients Prepping Browning Sauce Be Boilin’ Chops in Pan Out Of The Oven Nom Nom And note the lovely Chinette. I know, I know, but I didn’t feel like doing more dishes then necessary