Seared Pork Chops With Caper Sauce

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This is one of those dishes that has such an amazing “wow” factor. Yet, it’s so easy to make!

If Wesley (The Loon) had to pick his favorite dish from the blog, this recipe would be in serious contention. And folks, when you take that first bite, you’ll understand what he means. Perfect served over a bed of Best Mashed Potatoes! If you and your family love pork chops, you are in for a treat.

A front-on view of a black plate filled with mashed potatoes and a seared pork chop with caper sauce on top of it.

This dish hits all the right notes. And what’s so amazing about it is that it can be prepared in about 30 to 40 minutes.

The sauce is deeply flavorful and the perfect complement to the juicy chops.


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The Ingredients You Will Need

Choosing the right pork chop is important, but, honestly, as long as you get good-quality pork, you can’t go wrong.

Here’s What You’ll Need To Have On Hand

Pork chops – We recommend center cut, bone-in for the best flavor. 1 to 2 inches thick is fantastic.
Oil – Olive oil for searing
Seasonings – Salt and pepper is all you need for the chops.
Shallots – You can substitute regular chopped yellow onion, but shallots are a little sweeter and perfect for the sauce.
Garlic – Freshly minced.
Vinegar – Sherry is our favorite, but white wine vinegar, red wine vinegar, or even apple cider vinegar will work just fine.
Dijon mustard – Just plain Dijon is wonderful. For a more pronounced mustard taste, go with grain mustard.
Stock – Chicken stock or broth is perfect.
Heavy cream – Don’t skip this. It adds a luxuriousness to the sauce that is amazing.

EXPERT TIP: If you’ve got extra-thick chops, you’ll want to sear them for about 8 minutes per side, until golden, and then transfer to a 325°F oven. An instant-read thermometer ensures you get the ideal internal temperature of 135°F.

A straight-on view of two center cut bone-in pork chops being seared in a stainless steel skillet.

Tips for Making Perfect Seared Pork Chops with Caper Sauce

This recipe is really foolproof, but there are a few good “rule of thumb” steps to keep in mind:

Choose Good Chops – Choose thick-cut, bone-in pork chops for the best flavor and juiciness. In this case, go with a nice thick cut (you may need to visit your butcher).

Season Generously – Add plenty of salt and pepper before searing them in a hot skillet oil to create a crispy crust.

Let Them Rest – Allow the pork chops to rest for a few minutes before serving to allow the juices to redistribute, and then spoon the caper sauce over the top for added flavor.

EXPERT TIP: Once the sauce has reduced by about one third, turn off the heat and stir in the cream. You’ll want to do this just before serving.

A person pouring heavy cream from a small white bowl into a large stainless steel skillet filled with a caper sauce.

How To Serve

This dish truly is stunning in presentation. We recommend plating the dish before serving.

It truly delivers that “wow” moment when you bring it to the table.

The sauce is deeply flavorful and you don’t need to drown the chops in it. Just a nice drizzle down the middle of the chop and then a little over the mashed potatoes delivers the goods, without a doubt!

A person using a silver spoon to drizzle on a creamy caper sauce over a seared pork chop on a black plate with mashed potatoes.

Other Amazing Pork Recipes To Try

If you like juicy pork, you are going to really love these tried and true recipes:

Italian-Style Smothered Pork Chops
Grandma’s Pork Loin Roast
Slow-Roasted Pork Shoulder
Italian Smothered Pork Chops
Cajun Pork Chops
Slow-Cooker Pulled Pork Sandwiches
Southern Fried Pork Chops with Cream Gravy
Pan-Fried Pork Cutlets with Peaches
Country-Style Pork Ribs

Oh, these are all classic in every possible way. But, hasn’t this pork chop caught your eye?

An overhead view of two black plates filled with a pile of mashed potatoes and a seared pork chop with caper sauce poured over the top.

Folks, we’re not mincing words when we tell you this Seared Pork Chops with Caper Sauce is one of the best pork chop dishes you’ll ever make, serve, and eat.

The sauce is sublime and matches perfectly with the tender, juicy chops.

This is one of our all-time favorites, and when you try it, we think it will quickly move into your rotation, too!

A piece of pork chop being held up by a fork with capers on it.

Ready to make the best seared pork chop recipe in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A front-on view of a black plate filled with mashed potatoes and a seared pork chop with caper sauce on top of it.

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. 
4.93 from 27 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: caper sauce recipe, how to sear pork chops
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 300kcal


  • 4 pork chops center cut, bone-in
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 medium shallot diced
  • 3 cloves garlic minced
  • cup capers drained
  • 2 tbsp Sherry vinegar
  • ½ cup chicken stock
  • 1 1/2 tbsp Dijon mustard
  • ¼ cup heavy cream


  • Preheat oven to 325°F.
  • Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
    4 pork chops, Kosher salt and freshly ground black pepper
  • In a large skillet, heat the oil over medium-high heat.
    2 tbsp olive oil
  • 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 tbsp 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.  
    1 medium shallot, 3 cloves garlic
  • Add the capers and simmer for 1 minute.
    ⅓ cup capers
  • Add the vinegar, stock, and mustard and stir until combined. Simmer until slightly reduced, about 2 to 3 minutes.
    2 tbsp Sherry vinegar, ½ cup chicken stock, 1 1/2 tbsp Dijon mustard
  • Stir in the cream and a healthy pinch of salt and pepper.
    ¼ cup heavy cream
  • Place chops on plate or platter and pour sauce over them.  Pass remaining sauce at the table.


For visual guidance, see the video near the top of the blog post. If you liked the video, please subscribe to our YouTube channel
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. 


Calories: 300kcal | Carbohydrates: 4g | Protein: 31g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 575mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in May 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2023!


  • 5 stars
    This is FANTASTIC!!! I used Macadamia Nut Milk instead of heavy cream as I’m dairy intolerant. Worked GREAT! I, too, think I’d double the sauce recipe! Soooo yummy!!!

    • Hi Debbie! That is so awesome to hear and that sounds amazing with the macadamia nut milk. GREAT tweaks!! And thank you so much for letting us know and for the great review!! We appreciate that so so so much! Stay in touch and take care!! Best, Kris & Wesley

  • 5 stars
    this recipe came out beautifully! i wish i had taken a photo. it was perfect for the atkins diet my husband and i follow. thank you!

    • That is so wonderful to hear! We are so very happy that you had success with the pork chops! We love this dish, too, and make it all the time! And thank you so very much for letting us know!!! All the best, Kris & Wesley

      • This sounds amazing but is there anything I can sub in for the Dijon? We have an allergy in our house and I can’t use any mustard.

      • Hi Kitty, if dry mustard isn’t a problem, then try 1 tbsp dry mustard mix with 1 tbsp mayo, 1 tsp of white wine vinegar, and a pinch of sugar. If not, then try Italian vinaigrette dressing. Hope this helps!

    • Hi Carol, we sear them in a skillet over medium-high heat. You’ll want the internal temperature of the pork chop to reach 145° to 155°F. We use an instant-read meat thermometer to gauge this. If you choose to bake the chops, we recommend setting your oven to 350°F and bake for about 25 minutes, or until internal temp reaches 145°F. Since pork chops vary in thickeness, a thermometer really helps a lot! Let us know if you have any other questions!

  • 5 stars
    This is a fantastic recipe. The only change I made was to use a white sauvignon instead of the vinegar. I doubled up on the sauce because you can never have too much sauce. I’ve also used chicken cutlets. Same results, different meat. Broccoli as a side dish. But beware, you may want to eat both chops!

  • Planning to have dinner party for 6. I am thinking of cooking 8. I guess I should double the sauce. I love capers and mustard. Might even add mushrooms.

    • Dinah, that all sounds perfect. Doubling the sauce would be a good call. This sauce is so delicious, you really can’t have too much on hand! And, oh yes, indeed, add in some sautéed mushrooms. That would be a wonderful addition. Let us know how it turns out and have a FABULOUS dinner party!! Cheers!! Kris & Wesley

  • 5 stars
    I made this tonight and it is, hands down, the best pork I’ve ever had! The sauce is so delicious that I decided to make some egg noodles on the side with a bit of sauce and it was amazing. The only change I made was to double the heavy cream and double the chicken stock, and that was only because I wanted more sauce. Great recipe!

    • Amanda, you can’t imagine how happy that makes us to hear! And we get it with the sauce…that is brilliant to double the sauce and add it to egg noodles. Yum Yum Yum. We are so glad you had success with these pork chops and thank you so very much for letting us know. We love it!!! Please stay in touch! All the best, Kris & Wesley

  • Thanks for sharing, trying these tonight. And suggestions for sides to compliment the dish. I am going with Brussels sprouts as a start.

    • Hi Colleen! Absolutely! Depends on how thick the chops are, but sear of about 4 to 5 minutes per side, should work perfectly. We really think you’ll love these chops, and the sauce is really special! Let us know if you make them and what you think. All the best, Kris & Wesley

  • 5 stars
    Two thumps up! This was incredible, thank you for share this AMAZING sauce.
    I need to know if I can share this on FB.

  • 5 stars
    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.

  • 4 stars
    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!

    • 4 stars
      I made these tonight with thin pork chops. I love capers so this was exciting. Next time I’ll use less mustard and less salt, but other than that, fantastic!

      • Awesome!! So glad you liked these pork chops…we love them, too! And thank you for letting us know, we really appreciate it!! Stay in touch, Amy!! All the best, Kris & Wesley

  • 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

  • 5 stars
    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

    • 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.

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