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Seared Pork Chops with Caper Sauce
Seared Pork Chops with Caper Sauce recipe is just brimming with delicious flavor and juicy, tender meat. Searing the chops ensure locked-in flavor and the sauce puts it over the top.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 300 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pork chops center cut, bone-in
- Kosher salt and freshly ground black pepper
- 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.
Cup of Yum
Notes
- For visual guidance, see the video near the top of the blog post. If you liked the video, please subscribe to our YouTube channel.
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- This recipe will work with any type of pork chop. If you go with a boneless chop and one that is less than 1 inch in thickness, you probably won't need to finish the cooking off in the oven. Preheat your oven to 200°F so you can keep the seared chops warm while you prepare the sauce.
- The sauce is extremely flavorful and a little goes a long way. If desired, you can easily double the sauce recipe so you'll have plenty on hand (we do this often when serving this to guests).
- Leftovers will keep in the fridge for up to 5 days. Reheat in the microwave on HIGH for 30-second intervals, or heat in a 300°F for about 20 minutes, or until the chops are heated through.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
4g
(1%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
92mg
(31%)
Sodium
575mg
(24%)
Potassium
579mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
45IU
(1%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300
% 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.