Pork Chops With Caper Sauce

By Pierre Franey

Published October 20, 1992

Total Time
30 minutes
Rating
4(128)
Comments
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Ingredients

Yield:4 servings

  • 4 lean center-cut pork chops, each 1 ¼ inches thick

  • Salt and freshly ground pepper to taste

  • 1 tablespoon vegetable oil

  • ½ cup finely chopped onions

  • 2 teaspoons finely chopped garlic

  • 2 teaspoons red-wine vinegar

  • 1 cup fresh or canned chicken broth

  • 4 tablespoons drained capers

  • 1 tablespoon Dijon mustard

  • 1 tablespoon tomato paste

  • 1 tablespoon finely chopped fresh sage or 2 teaspoons dried

  • 1 tablespoon butter

  • 4 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 146 milligrams cholesterol; 427 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 25 grams fat; 2 grams fiber; 734 milligrams sodium; 43 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the chops with salt and pepper.

  2. Step 2

    In a skillet large enough to hold the chops in one layer, heat the vegetable oil. Add the chops and cook over medium-high heat for 7 minutes or until lightly browned. Turn and cook another 7 minutes or until done. Remove the chops, set aside and keep warm.

  3. Step 3

    Pour off the excess fat from the skillet. Add the onions and garlic. Cook and stir until wilted. Add the vinegar and reduce by half. Add the chicken broth, capers, mustard, tomato paste and sage. Cook and reduce by half.

  4. Step 4

    Remove the skillet from the heat and add any juices that may have accumulated around the pork chops. Swirl in the butter, check for seasoning.

  5. Step 5

    To serve, spoon the sauce over the meat and sprinkle with parsley.

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Ratings

4 out of 5
128 user ratings
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Comments

Alice M

Sauce was delicious. Used bone in chops. Seared them for less time then put in a warm oven for the time it took to make the sauce. Very good.

Sarah

I added on onion and som frozen peas. Great, flexible recipe

Martin

I removed the chops before they were browned. The smothered them in the sauce, flipping until they were cooked. Tasty.

Michael McDaniel

Double the sauce. You'll be glad you did. Delicious on rice.

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