By now you know me well; I am always searching Pinterest for new recipes to try. In this case, it was to do with pork chops which I had already thawed. This one caught my eye as we both love capers. And no, they are NOT fish! They are berries from a bush. It turned out great or else I would not share it with you. I quickly steamed some cauliflower to accompany the chops. The flavour was really good. You could omit the capers but it really adds to the flavour.
Pork Chops with Caper Sauce
- 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 medium shallot, diced
- 2 tsp garlic, minced
- 1/2 cup capers, drained
- 2 tbsp Sherry vinegar
- 1/4 cup chicken stock
- 1 1/2 tbsp Dijon mustard
- 2 tbsp heavy cream
Pre-heat oven to 200°F.
Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
In a large skillet, heat the oil over medium-high heat.
Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
Transfer the chops to the oven to keep warm while preparing the sauce.
Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
Add the capers and cook for 30 seconds
Add the vinegar and cook until slightly reduced, about 2 minutes.
Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 – 3 minutes.
Stir in the cream.