Mustard Caper Sauce for Pork Chops

There is so much flavour in this Mustard Caper Sauce for Pork Chops you won't believe it can be healthy too!

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What Makes This Recipe Special?

• Pork chops are so lean nowadays that they make an easy, healthy meal. 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.
• It is an economical meal to make, worthy of entertaining and it's ready in under 30 minutes!
• It is very versatile. It works for chicken cutlets, pork, even beef. I like the sauce so much that I often double it and drizzle it over a baked potato on the side.

How To Make It

• If you sear the pork chops in your skillet, you will lock in the juices and create some caramelized bits that will add flavour to the pan sauce.
• Then you remove the chops and add the sauce ingredients to your pan.
• These pork chops cook up in about 10 minutes and then the sauce only takes a few more minutes.
• Pop the chops back into the sauce to reheat through and your are done!
• 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 makes 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.

Suggested Menu

Mustard Caper Sauce for Pork Chops

Quick, easy, healthy and delicious Pork Chops with pan sauce.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Servings: 4 servings

Ingredients

• ▢ 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.

Notes

Variation:   This sauce is so delicious I sometimes quadruple the amounts, (except I only double the amount of capers) and pour it over the chops and a baked potato on the side.

Wine Pairing

The savoury caper and mustard combination makes 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.

Nutrition

Calories: 238kcal | Carbohydrates: 4g | Protein: 27g | Fat: 13g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 152mg | Sodium: 987mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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