Seared Pork Chops with Caper Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Seared Pork Chops with Caper Sauce
Description
This recipe begins by seasoning bone-in pork chops with salt and pepper. The chops are seared in olive oil over medium-high heat until golden on both sides, then transferred to a 325°F oven to finish cooking to an internal temperature of 135°F, ensuring juiciness. Meanwhile, the pan is cleared of excess oil except for a tablespoon, and shallots are sautéed until soft. Garlic and capers are added briefly before the pan deglazes with sherry vinegar and is enriched with chicken stock and Dijon mustard, simmered until slightly thickened. The sauce is finished with heavy cream and additional seasoning for a balanced, creamy, and tangy accompaniment.
The searing creates a flavorful crust, locking in the pork's juices, while the caper sauce adds a briny sharpness and richness that complements the meat. This dish suits a main course where a flavorful sauce can be spooned over the pork chops for added moisture and taste.
The recipe notes suggest the sauce is potent and can be doubled if more is desired. Leftover pork and sauce keep well refrigerated for up to five days and reheating options include microwave intervals or oven warming at 300°F.
Ingredients
- 4 pork chops center cut, bone-in
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoon olive oil
- 1 medium shallot diced
- 3 cloves garlic minced
- ⅓ cup capers drained
- 2 tablespoon sherry vinegar
- ½ cup chicken stock
- 1 ½ tablespoon Dijon mustard
- ¼ cup heavy cream
Instructions
- Preheat oven to 325°F.
- Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat.
- Add the chops and sear on one side for about 6 to 8 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 6 to 8 minutes. The chops won't be completely cooked through at this point.
- Transfer the chops and cook until the internal temperature reaches 135°F. An instant-read thermometer ensures the perfect temperature.
- Meanwhile, pour all but about 1 tablespoon of oil from the pan and reduce the heat to medium.
- Add the shallots and sauté for 2 to 3 minutes, until soft. Stir in the garlic and sauté for another 30 seconds.
- Add the capers and simmer for 1 minute.
- Add the vinegar, stock, and mustard and stir until combined. Simmer until slightly reduced, about 2 to 3 minutes.
- Stir in the cream and a healthy pinch of salt and pepper.
- Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.
Notes
- Visual guidance is available via the referenced video for technique clarity.
- Any pork chop type can work; thinner boneless chops may not need oven finishing.
- Keep seared chops warm in a low oven while preparing the sauce.
- The caper sauce is flavorful and can be doubled to ensure enough for guests.
- Leftovers store up to 5 days and reheat gently in microwave or oven to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 575mg | 24% |
| Potassium | 579mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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