Pork chops with toasted garlic and spicy capers from The Cook You Want to Be: Everyday Recipes to Impress (page 288) by Andy Baraghani

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel salad with spicy green olives and crushed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on January 01, 2024

    We grilled the chops, so the rating is based on the topping - YUM! Make at least a double batch for this much pork. Watch the garlic carefully, but can come out wonderfully

  • tarae1204 on June 25, 2022

    In a perfect world, we’d all have the right cut and thickness of pork chop for the recipe we wish to make, and every pork chop would come out magically. But we don’t live in this world and we need to know what to do when we have one chop that is 1.5” and another that is 2”. After searing as directed, I needed to finish the chops in a 375 degree oven. They were good, not great. The toasted garlic was half toasted and half bitter after two minutes of sautéing. So slice the garlic carefully, evenly, and don’t let it over-brown. Under optimum conditions, this could be a great go-to pork chop recipe, just make sure to use your good judgment and tweak the recipe as needed.

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