Mustard Caper Sauce for Pork Chops

Golden seared pork chop with mustard caper pan sauce.

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5 from 1 vote

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

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 238kcal

Author: Carolyn Hetke

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.

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