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
    I made the pork chops for dinner tonight and my husband said to “save this recipe”! They were delicious and I will be making them again. (Be careful with the salt since the capers are salty in their own way.) So delicious that I almost licked the plate clean!!

    • Hi Marsha! So sorry for the delayed reply! We are so so happy you and your hubby loved the pork chops! And you are correct about the salt levels. The capers are briny and salt (which is part of what makes the dish so scrumptious!). Thank you SO MUCH for sharing and for the great review! That means the world to us! Please give our best to your husband and please stay in touch! All the best, Kris & Wesley

  • I was waiting for the “Wesley” excitement from first bite! He didn’t dissapoint! I will be making this either today or tomorrow and can’t wait!
    Still laughing…

  • The recipe looks so good! I do have a question. The recipe says 1/4 T of heavy cream. Do you mean 1/4 cup?

    • Hi Sandy! Sorry about that! You are correct, it’s 1/4 cup. We updated the recipe. Thanks so much for the heads up! We hope you give them a try! And if you do, please let us know what you think! Kris & Wesley

    • We can’t even begin to tell you how happy this makes us! We are thrilled you made the pork chops and enjoyed them! Cooking for one is GREAT! We’ve done it many times over the years! Thank you so so much for sharing and for the GREAT review. That means the world to us! Please stay in touch! xoxo Kris & Wesley

  • 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.

  • 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

  • 5 stars
    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.

  • 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

  • 5 stars
    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

  • 5 stars
    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

  • 5 stars
    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

  • This is the best dish I’ve ever made. I have shared with so many people. Haven’t tried it yet but thinking it would be good on a baked fish filet. We are big fisher people and have a ton of fish and I’m always looking for new ways to prepare. Thanks for this recipe. This sauce is AMAZING!

    • Hi Cathy!! That is wonderful to hear! We are so so happy that you are loving the pork chops in caper sauce recipe! And YES!! It is amazing on fish!! Let us know if you make it and what you think!! All the best, Kris & Wesley

    • Hey Reg!! Woo hoo!! We agree, the gravy is pretty off-the-charts delicious. And that’s a great idea for topping steaks, fish, and a burger!!! Now we’re hungry!! LOL!! Thanks again for letting us know your results and for the wonderful review. That means so much to us!! All the best, Kris & Wesley

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