Forgotten Hill Bed & Breakfast

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Naramata, B.C

Rib chops in a Caper Dill cream sauce

This is a very useful recipe for a day when you want to make a quick & super tasty dish. Nobody will believe it only took 15 minutes to make. It’s great paired up with plain Basmati rice or some pasta.

Serves two.

Ingredients:
  • 2 Pork rib chops, about 3/4 inch thick – boneless
  • 1teaspoon chopped garlic (more, if wanted)
  • 1 tablespoon chopped parsley (or 1 tsp parsley flakes)
  • 1/2 teaspoon dill weed
  • 1 teaspoon capers (rinsed)
  • 1 cup chopped mushrooms
  • 1 cup fresh spinach
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • Whipping cream or half & half

 

 

Method:
  1. Mix together the garlic, chopped parsley and dill weed. Add the fresh ground pepper. I suggest leaving the salt to the individual.
  2. Start a frying pan heating. Add the olive oil.
  3. Place the chops on a platter.  Spread some of the herb mix on both sides of the chops. Pat the mix onto the chops so it sticks.
  4. Place in a medium hot frying pan. Fry for 3-5 minutes per side, till nicely browned and mostly cooked through.
  5. Add the mushrooms and capers to the frying pan in the last 2 minutes.
  6. When the chops look done, add the cream and cook for 2-3 minutes till it starts to thicken and brown. Toss in the fresh spinach and stir and serve.
Notes:

The quantity of cream depends on how much sauce you want.
Rib chops are my favourite cut because they remain moist & tender but most cuts can be used.