I made this tonight for dinner and it was amazing! I followed the recipe exactly except I used broccoli instead of broccolini. I also found it ridiculous to dirty 3 bowls, so I prepped the broccoli and when the oven was ready dumped that into the pan and then quickly mixed the mushrooms. Then after placing that in the oven, prepped the shrimp in the same bowl. Served with a side of 7-grain rice.
Total Time 20 Mins
Yield Serves 4
- 1 small jar capers
- 1 cup packed chopped fresh cilantro (1 bunch)
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon water
- 2 bunches green onions, divided
- 4 (4-ounce) boneless center-cut loin pork chops
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 16 heirloom cherry tomatoes (red and yellow), halved
How to Make It
Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.