There is so much flavour in this Mustard Caper Sauce for Pork Chops you won't believe it can be healthy too!
Pork chops are so lean nowadays that they make an easy, healthy meal. If you sear them in your skillet you will lock in the juices and create some caramelized bits that will add flavour to the pan sauce.
Capers, vinegar and mustard make for a flavourful, savoury pan sauce. There is a bit of cream to give it richness but the calorie and nutrition count is still well within healthy bounds.
I like the sauce so much that I often double it and drizzle it over a baked potato on the side.
This is a great, economical recipe for entertaining. And you don't have to spend all your time in the kitchen! These pork chops cook up in about 10 minutes and then the sauce only takes a few more minutes. You can have this on the table in under 30 minutes easily!
Wine Pairing for Pork Chops with Mustard Caper Sauce
The savoury caper and mustard combination make this a perfect choice for a pungent Sauvignon Blanc or herbal Pinot Grigio. Other dry whites like a Chenin Blanc or Chardonnay can work too.
An herbal Rosé, Provence style would also be a nice complement.
Mustard Caper Sauce for Pork Chops
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Save Print Pin FacebookIngredients
- 4 thick pork loin chops
- 2 Tbps olive oil
- salt and pepper for seasoning
Mustard Caper Sauce
- 1 medium shallot or yellow onion diced, finely
- 2 cloves garlic minced
- ½ cup capers
- 2 Tbsps Sherry vinegar can substitute white wine vinegar
- ¼ cup chicken stock
- 1 ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tbsps sour cream
Instructions
- Let chops come to room temperature. Pat them dry and season with salt and pepper.
- Heat oil in a heavy skillet over medium high heat- preferably non-stick.
- Sear the chops in a single layer about 5 minutes per side, flipping only once. Check for internal temperature of 145°.
- Set chops aside and cover loosely. Drain all but one teaspoon of oil from the pan. Reduce heat to medium and add the shallot and garlic. Cook about 3 minutes, scraping up any brown bits from the bottom of the skillet.
- Add the capers and cook about half a minute. Add the vinegar and let it reduce about 2 minutes.
- Add the stock, mustard and salt and pepper. Heat through and then stir in the cream. Add the chops back in to the pan to rewarm them.
- Serve chops with sauce over rice or potatoes.
RALPH HETKE
Excellent