My F&W
quick save (...)

Pork Chops with Mustard-Caper Sauce

  • SERVINGS: 4
  • FAST
  1. 1 tablespoon extra-virgin olive oil
  2. Four 9-ounce pork loin chops (1 1/4 inches thick)
  3. Salt and freshly ground pepper
  4. 1 1/2 cups chicken stock or canned low-sodium broth
  5. 1/3 cup drained capers
  6. 1/2 teaspoon finely chopped rosemary
  7. 2 tablespoons Dijon mustard
  8. 2 tablespoons unsalted butter
  1. In a large skillet, heat the olive oil until shimmering. Season the pork chops with salt and pepper, add them to the skillet and cook over moderately high heat until well browned, about 5 minutes per side. Transfer the pork chops to a large plate and cover loosely with foil.
  2. Add the stock, capers and chopped rosemary to the skillet and boil until reduced to 3/4 cup, about 5 minutes. Return the pork chops to the pan and simmer until cooked through, about 3 minutes. Transfer the pork chops to 4 plates. Whisk the mustard and butter into the sauce and season with salt and pepper. Pour the mustard-caper sauce over the chops and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.