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

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