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 FOR A SEARED PORK CHOP RECIPE?
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 for these beautifully seared pork chops!
SEARING THE CHOPS LOCKS IN THE FLAVOR FOR THESE AMAZING SEARED PORK CHOPS
Talk about searingly delicious.
Center-cut pork loin chops are so flavorful and found in most the meat department of most major supermarkets.
Seared pork chops are the way to go! Topped with an amazing Caper Sauce! It all comes together for something divine.
This one is definitely a keeper. 140% Loon Approved.
Now, go ahead and make this amazing Seared Pork Chops in Caper Sauce recipe!
Seared Pork Chops with Caper Sauce
This 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 just puts it over the top.
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
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Pre-heat oven to 200°F.
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Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
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In a large skillet, heat the oil over medium-high heat.
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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).
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Transfer the chops to the oven to keep warm while preparing the sauce.
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Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
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Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
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Add the capers and cook for 30 seconds
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Add the vinegar and cook until slightly reduced, about 2 minutes.
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Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 - 3 minutes.
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Stir in the cream.
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Taste and adjust seasonings.
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Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.
I spotted this, had most the ingredients, so decided to give this a try. It was delicious! I think it would be even better with heavy cream, but I only had skim milk! It’s a little different and added needed variety to our dinner menu.
Hi Regina!! We are so glad you enjoyed this dish! We absolutely love these pork chops, too. You’re right that the skim milk will change the taste and texture somewhat, but fortunately, there is a lot of flavor packed into this recipe, that we bet it was still delicious. Thanks so much for letting us know and please stay in touch!!! All the best, Kris & Wesley
I can’t find find sherry wine vinegar!! Can I order it? Can I substitute? I made it with rice vinegar but it was a little sour.
Hi Jane,
You’re right, rice vinegar would be a little too pronounce. You could certainly go with white wine vinegar, or Champagne vinegar, and be fine. Even apple cider vinegar! 🙂
I made this for dinner tonight and it was amazing! The only change I would make the next time-I’d use less salt. Delicious!
Thanks so much, Patti! We’ll check on the salt measurement…thanks for letting us know!
Hi, guys–I’m about to make this wonderful recipe and just wondering how much oil to use in the pan for searing…I’m guessing about 2 Tbsp.?
Thanks! Love your site, your recipes, and both of you!
Hi Marie!! So sorry about that, but you are exactly right. The 2 tbsp of oil somehow didn’t make it into the ingredients. Recipe has been updated. Thank you so much! And really hope you like the chops and sauce!! xoxo Kris & Wesley
Made these chops last night
Asked my wife “ is this a keeper?”
She replied in a Loon like manner
“Why heck yes”
Had the Loon Negronis while preparing the chops!
Everything about this is absolutely fantastic!!! Please give our Loon love to your wife for the good review, and good job for what sounds like a wonderful evening of drinks and food! Cheers! Here’s to lots more food and fun! Kris & Wesley
I found this recipe while searching for a low carb pork chop idea for dinner. This was so delicious I don’t know that I ever want to eat them any other way!
That’s so awesome to hear, Jennifer! I know! These chops in the sauce are so delicious, right? As you can imagine, we’re constantly developing new recipes, so we don’t get to go back to previous favorites often, but this dish always stays in the rotation. Thank you so much for letting us know!! Take care and stay in touch! xoxo Kris & Wesley
Excellent recipe! A new family favorite! Thank you!
Awesome!! Thank you so much for letting us know, Stacey. We are so happy that you and your family enjoyed it. We love it, too! Stay in touch, all the best, Kris & Wesley.