Seared Pork Chops with Caper Sauce

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

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 300kcal

Author: Kris Longwell

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.

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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.
4 pork chops, Kosher salt and freshly ground black pepper
In a large skillet, heat the oil over medium-high heat.
2 tablespoon 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 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.
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 tablespoon Sherry vinegar, ½ cup chicken stock, 1 ½ tablespoon 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.

Video

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.

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