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