Crispy Pork Loin with Sauteed Mushroom and Caper Sauce

I left the husband alone in the kitchen with 4 boneless pork loin chops (and my camera) and asked him to make dinner. I just didn’t wanna! After about 45 minutes, he called me to the table to eat this crispy pork loin with sauteed mushroom and caper sauce. He served it was roasted cauliflower (that we could honestly eat about 7 days a week) and garlic rice and quinoa.

He used the basic dredge below and egg wash that we use for chicken or beef.

Isn’t this just calling your name?  Fill the skillet up about 1/2 inch with oil and once hot add in the the loin chops.

I know this may seem kind of fattening (and it kind of is) but it’s a meal you won’t fix every night so have fun.  Allow the mushrooms to start to get the color and add in all other ingredients before adding in the heavy cream.

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Crispy Pork Loin with Sauteed Mushroom and Caper Sauce

Servings

servings

Ingredients

Pork Loin Breading

• 4 3/4 - 1 in. pork loin chops
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup Italian Style Bread Crumbs
• 2 large eggs
• 2 Tbs hot sauce
• 2 Tbs water
• 2 Tbs heavy cream

Cream Sauce

• 1/2 stick unsalted butter
• 1 6 oz package baby bella mushrooms or your favorite mushrooms
• 3 tsp fresh grated garlic
• 3 Tbs capers liquid drained
• 1 cup chicken broth
• 1/4 cup heavy cream

Servings servings Ingredients Pork Loin Breading 4 3/4 - 1 in. pork loin chops 1 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 cup Italian Style Bread Crumbs 2 large eggs 2 Tbs hot sauce 2 Tbs water 2 Tbs heavy cream Cream Sauce 1/2 stick unsalted butter 1 6 oz package baby bella mushrooms or your favorite mushrooms 3 tsp fresh grated garlic 3 Tbs capers liquid drained 1 cup chicken broth 1/4 cup heavy cream

Instructions

Pork Loin

1. Combine dry ingredients in one plate and set aside
2. Whisk together wet ingredients in a shallow bowl.
3. Coat one chop in egg wash and then over in flour crumb combo
4. Set aside first chop on wire rack. Repeat for each additional chop.
5. Warm about 1/2 inch oil in pan (not to cover chop) in high sided skillet on medium-high heat. Once is oil is to cooking temperature (about 350°F)
6. Place chops in skillet, two at a time, room permitting. Cook for 4 minutes on first side. Check for color. When it's golden brown, flip and allow to cook for 4 additional minutes or has reached an internal temperature of 145°F.
7. Remove from pan and allow to sit on paper towel or wire rack until ready to serve.

Cream Sauce

1. Melt 1/2 stick of butter in a skillet. Once melted, add mushrooms and allow to cook until they start to get brown. Once brown (3-5 minutes) add in garlic, capers and chicken broth.
2. Simmer for about 5 minutes. Add in cream and allow for sauce to thicken. Spoon over pork.

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