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Skillet Seared Pork Chops with Caper Dijon Sauce

Skillet Seared Pork Chops with Caper Dijon Sauce

Skillet Seared Pork Chops with Caper Dijon Sauce | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

The Best Pork Chops you'll ever have. The Caper Dijon Sauce that goes on top of these 1 inch thick chops is so darn good, it'll be your favorite sauce ever!

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 2-4 1-inch thick center cut, bone-in pork chop (allow chops to sit at room temp for 30 mins)
 2 tbsp olive oi
 kosher salt and freshly ground black pepper
 1 medium shallot, dice
 2 tsp garlic, minced
 ½ capers, drained
 2 tbsp Dijon mustard
 2 tbsp heavy cream

1

Pre-heat oven to 200°F.

2

Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.

3

In a large skillet, heat the oil over medium-high heat.

4

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).

5

Transfer the chops to the oven to keep warm while preparing the sauce.

6

Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.

7

Add the shallots and garlic and cook until soft, about 2 to 3 minutes.

8

Add the capers and cook for 30 seconds

9

Add the vinegar and cook until slightly reduced, about 2 minutes.

10

Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 - 3 minutes.

11

Stir in the cream.

12

Taste and adjust seasonings.

13

Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.

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Adapted by How To Feed A Loon

Ingredients

 2-4 1-inch thick center cut, bone-in pork chop (allow chops to sit at room temp for 30 mins)
 2 tbsp olive oi
 kosher salt and freshly ground black pepper
 1 medium shallot, dice
 2 tsp garlic, minced
 ½ capers, drained
 2 tbsp Dijon mustard
 2 tbsp heavy cream

Directions

1

Pre-heat oven to 200°F.

2

Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.

3

In a large skillet, heat the oil over medium-high heat.

4

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).

5

Transfer the chops to the oven to keep warm while preparing the sauce.

6

Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.

7

Add the shallots and garlic and cook until soft, about 2 to 3 minutes.

8

Add the capers and cook for 30 seconds

9

Add the vinegar and cook until slightly reduced, about 2 minutes.

10

Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 - 3 minutes.

11

Stir in the cream.

12

Taste and adjust seasonings.

13

Place chops on plate or platter and pour sauce over them. Pass remaining sauce at the table.

Skillet Seared Pork Chops with Caper Dijon Sauce

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