This Seared Pork Chops in Caper Sauce recipe is truly one of those dishes that looks gorgeous, and is equally as delicious.
Boy, oh boy…just look at those chops! And that sauce!
Watch us show you how easy it is to make this amazing Seared Pork Chops in Caper Sauce recipe.
Get ready though…you’re going to get really hungry!
WHAT IS THE BEST CHOP TO USE?
We love starting with 1-inch-thick, bone-in, center-cut pork chops. Bone-in means more flavor!
To learn more about the different types of pork chops read this Complete Guide to Pork Chops on kitchn.
Lightly season the chops and then sear them up in a good sturdy skillet!
This is going to be good!
WHY WE LOVE SEARED PORK CHOPS SMOTHERED WITH A CAPER SAUCE
These pork chops are succulent and truly wonderful on their own. But, why not kick things up another level? A sauce almost ALWAYS enhances a dish on every level, from flavor profile, to texture, to appearance.
We just love the tangy taste of capers, combined with a top-notch Sherry vinegar, Dijon mustard, shallots and garlic.
Talk about a flavor sensation. This sauce is the bomb!
Mmmmmm.
Now, how about a little cream?
Just for good measure?
Oh, yes. This really is the perfect sauce. Another great sauce is with our Turkey Cutlets and Honey Mustard Sauce. And, of course, our Pan-Fried Pork Cutlets with Peaches is an instant classic.
SEARING THE CHOPS LOCKS IN THE FLAVOR
Talk about searingly delicious.
Center-cut pork loin chops are so flavorful and found in most the meat department of most major supermarkets.
These chops are so delicious and tender. And topped with an amazing Caper Sauce! It all comes together for something divine.
OTHER AMAZING PORK RECIPES TO TRY
Balsamic Grilled Pork Chops
Italian Smothered Pork Chops
Perfect Pork Loin Roast
Southern Country-Style Pork Spareribs
Roasted Stuffed Pork Loin
Pan-Seared Pork Chops with Cajun Rice
Now, go ahead and make this amazing Seared Pork Chops in Caper Sauce recipe!
Seared Pork Chops with Caper Sauce
Ingredients
- 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 medium shallot, diced
- 2 tsp garlic, minced
- 1/2 cup capers, drained
- 2 tbsp Sherry vinegar
- 1/4 cup chicken stock
- 1 1/2 tbsp Dijon mustard
- 2 tbsp heavy cream
Instructions
- Pre-heat oven to 200°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 4 to 5 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
- Transfer the chops to the oven to keep warm while preparing the sauce.
- Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
- Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
- Add the capers and cook for 30 seconds
- Add the vinegar and cook until slightly reduced, about 2 minutes.
- Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 - 3 minutes.
- Stir in the cream.
- Taste and adjust seasonings.
- Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.
I made this sauce, but really have to ask if it is a typo to use 1/2 c. of capers? That would be several small jars and my instinct told me to cut it down by a lot. I used perhaps a tablespoon plus and it was just like the picture and had a robust caper acidity in the finished sauce. Enjoy your smiles and love of cooking. Your recipes are fun and inspired.
Hi Patricia! We do enjoy a lot of capers in this sauce, but we are so happy you adjusted to your tastes! Thank you so so much for the kind words. That truly means the world to us!
Kris
This sauce is so delicous! I had just bought some aged sherry vinegar and was glad to finally use it. My husband had a loud OMG! after his first bite on this one. I used pork tenderloin medallions this time. Thank You both for a great new sauce. This will go well on just about any meat. YUM
Hi Lois! We are so so happy you and your husband enjoyed the recipe! We agree…that sauce is to die for and using pork medallions is brilliant! Thank you so much for sharing! Best, Kris & Wesley
Great meal . But, I used Chardonnay. Double the sauce for sure . I was going to use angel hair but not enough so I used thin spaghetti. I’ll try to have the right ingredients next time. I still give it 5 stars.
Delicious recipe! Such depth of flavor! My husband and I both loved it. Thanks for sharing a wonderful dish.
Hi Nilha! That is so wonderful!! We are thrilled you and your husband love our the seared pork chops with caper sauce! That is one of our favorites, too! Thanks so much for letting us know and for the wonderful review. That truly means the world to us!! Stay in touch! Kris & Wesley
Made this for my DH, the picky eater, and chopped up the capers finely so he wouldn’t know what they were. He said, “this sauce is really nice…” and I was waiting for the “but” and it never came!
Hi Jessica! So sorry for the delayed response! That is what we LOVE to hear! Smart move on chopping the capers! We are so so happy that you and your hubby enjoyed the pork chops and THANK YOU SO SO MUCH for letting us know and for the GREAT review. That honestly means so much to us! Happy New and please stay in touch! Best, Kris & Wesley
Hey guys! Just made this tonight. Absolutely brilliant! Aside from doubling the sauce, made it exactly according to the recipe. Served with mashed potatoes and zucchini/squash stir fried veggies. Asked my family if it was a keeper. Response? Ditch the stir fry, definitely put the pork & capers on the venerated “Keeper List!”
I’m beginning to realize that our “Keeper List” is beginning to look an awful lot like the Loon’s “100% Approved” List!
Loved the sherry vinegar/capers/cream flavors with the seared pork. Very, very flavorful and look forward to making this again. Soon!
Thanks guys!
(And oh by the way … I was going on and on about your Pork and Peaches recipe I tried a couple of weeks ago. I received a text from my wife’s friend this evening … “Please send me your Pork and Peaches recipe!” I will be happy to, but give all the credit to you by simply referring her to your website. Stand by for another devotee!)
Mark!! You really have no idea how much joy this brings us! We are beyond thrilled that you are enjoying our recipes and killing it in the kitchen!!! That’s the best news we could ever get. Thank you as always for letting us know and for all the love and support!! Stay tuned…so much more fun and food on the way!! Please give our love to the family!! Kris & Wesley
I made lightly pan fried red fish and put the caper sauce on it. I served with a side of mushroom/asparagus (asparagus was fresh from our garden) rice. Great combination. I can’t wait to try the sauce on a chicken breast! Absolutely delish!
Hi Cathy!! We love that you put the caper sauce on fish!! Along with garden-fresh asparagus and rice? You’re making us hungry!! That all sounds heavenly. Thanks so much for letting us know and for the wonderful review! That honestly means the world to us!! All the best, Kris & Wesley