Pork Chops with Caper Sauce

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

INGREDIENTS

• 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

INSTRUCTIONS

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.