Serves 4.
Note: From "Cooking That Counts," by the editors of Cooking Light.
• 1 small jar capers
• 1 c. packed chopped fresh cilantro (1 bunch)
• 4 tbsp. extra-virgin olive oil, divided
• 1 tbsp. water
• 2 bunches green onions
• 4 (4-oz.) boneless center-cut loin pork chops
• 3/8 tsp. salt, or to taste
• 1/4 tsp. black pepper
• 16 heirloom cherry tomatoes, halved
Directions
Spoon 1 tablespoon caper brine and 2 tablespoons drained capers in the bowl of a mini-food processor. Add cilantro, 3 tablespoons oil and 1 tablespoon water. Chop enough green onions to measure 3 tablespoons. Add those 3 tablespoons to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat 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 platter. Drizzle with sauce; sprinkle with slivered onions.
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