Pork with Artichokes and Capers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âAfter dating my husband for a month, I wanted to impress him with my cooking, recalls Lindy Bonnell of Loveland, Colorado. When I fixed this recipe, it convinced him I was âthe oneâ! Weâve been married for several years.â SHOP SMART Capers are actually pickled flower buds. Look for them near the pickles and olives in your grocery store. Theyâre very salty and should always be rinsed before using. Donât have any capers? Chopped green olives make a good substitute. Ingredients:
2 pork tenderloins (3/4 pound each) |
1 tablespoon butter |
1 green onion, finely chopped |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1/4 cup reduced-sodium chicken broth |
1 tablespoon capers, drained |
1 teaspoon dijon mustard |
1 tablespoon minced fresh parsley |
lemon slices |
Directions:
1. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm.
2. In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon. Yield: 4 servings.
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