Pork Chops with Marsala, Herbs and Capers

I love Nigel Slater. I love his writing. I love his love of food. I especially love his book 'Appetite'. I think the fact that his recipes are more of advice on how to do things rather than lists of ingredients and complex procedures is what appeals to me. I took this from the quick frying-pan suppers chapter. There is nothing to it but it is delicious. Just the thing when you don't want complications at the end of a tiring day and yet yearn for something tasty for dinner.

All that is required is

Pork Chops
A little seasoned flour-to very lightly coat the chops
Butter -a thick slice for frying the chop and a little bit cold from the fridge cut into chunks for the sauce.
A wine glassful of Marsala or some other appropriate booze such as Madeira or wine.
A squeeze of lemon juice
Herbs of your choice
Capers and of course the obligatory frying pan


Toss the chops very lightly in the flour and shake to get rid of the excess. This gives a light crust.
Melt the butter in the hot pan (with a little oil to stop the butter burning)
When it is frothing put in the chops. The underside will be golden in a matter of moments so turn to cook the other side.
When cooked remove to a warm place.
Tip out most of the butter and add your booze.
Let it bubble and froth while you scrape and stir all the nice bits from the bottom of the pan.
As it froths and reduces add the herbs capers and lemon juice and some salt and pepper.
Add the little chunks of butter whisking until you have a glossy sauce.
Pour the sauce over the meat.

I served this with creamed potatoes and sliced green beans but it is your choice.

Enjoy