I made this last night. I didn't manage to take any pictures because dinnertime was chaostime at my house last night.
I have to admit that I was a little wary of this recipe because I'm not the world's biggest fan of rosemary and lemon together - it reminds me of medicine. I also don't love capers. To be honest, I considered skipping this one but decided that I should give it a shot anyway.
I'm really glad I did.
I discovered that at first, when the rosemary is really raw and the lemon is freshly added it does give me that medicine smell, but after the 20 minutes in the oven the scents/flavors mellow into something really nice. I liked it!
Same with the capers - tasted too soon I don't care for them but cooked up in the sauce with everything else they were great. Like Weltek, I reduced the capers. I used the 2 tbls in the sauce, but I didn't BAM the extras as garnish.
I didn't wipe the pan between steps. I'm lazy.
Mr. Fro liked this a lot. He likes pork chops and these stayed really juicy and tender, which is always a plus. (I have overcooked pork chops many times. Not nice.)
I didn't make potatoes as a side. Ordinarily I would have but we're trying to increase veggie sides and only have starchy sides 2x a week (and I did pasta the night before.) So, we missed out on the potatoes. Instead I made sauteed zucchini with olive oil and garlic. It went really well with the chops and sauce.
THANK YOU! I would have never tried this one if it hadn't been for the OTCC and I'm really glad I did! It's going in the recipe box!