Best 4 Pork Chops With Caper Sauce Recipes

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Indulge in the delectable flavors of tender pork chops smothered in a creamy caper sauce, complemented by the tangy brightness of lemon and the aromatic notes of fresh herbs. This classic dish, elevated with a touch of sophistication, promises an unforgettable culinary experience. Alongside the main recipe, discover variations that cater to different dietary preferences and taste profiles, including a flavorful baked pork chop option, a succulent pan-fried version, and a tantalizing slow-cooker recipe that effortlessly delivers fall-off-the-bone tenderness. Whichever cooking method you choose, these pork chop recipes with caper sauce guarantee a satisfying and delicious meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHOPS WITH CAPER SAUCE



Pork Chops With Caper Sauce image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 lean center-cut pork chops, each 1 1/4 inches thick
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 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

Steps:

  • Sprinkle the chops with salt and pepper.
  • 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.
  • 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.
  • 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.
  • To serve, spoon the sauce over the meat and sprinkle with parsley.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams

PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Steps:

  • In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  • Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  • Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE



Pork Chops With Caper, Vermouth, and Cream Sauce image

Make and share this Pork Chops With Caper, Vermouth, and Cream Sauce recipe from Food.com.

Provided by FlemishMinx

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork loin chops, 1 inch thick
salt and pepper, to taste
1/3 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons butter, divided
1 large onion, thinly sliced
1/2 cup dry white vermouth
1/4 cup water
1 chicken bouillon cube
2 tablespoons capers, in brine but drained
2 tablespoons cream
2 tablespoons parsley, chopped

Steps:

  • Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
  • Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
  • Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
  • Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
  • Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
  • Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
  • Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
  • Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
  • Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
  • Serve sauce over chops, with parsley sprinkled over all.

Nutrition Facts : Calories 416.6, Fat 31.6, SaturatedFat 13.1, Cholesterol 92.5, Sodium 415.5, Carbohydrate 12.5, Fiber 1, Sugar 1.9, Protein 19.9

PORK CHOPS WITH LEMON AND CAPERS.



Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

  • Warm 1Tbs. of the olive oil in a frying pan or saute pan.
  • In a bag or on a plate combine the flour, salt and pepper.
  • Coat the chops with the seasoned flour.
  • Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
  • Transfer to a deep plate or platter and keep warm.
  • Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
  • Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
  • Boil until reduced by half, about 1 minute.
  • Add the chicken broth and again boil until reduced by half, about 5 minutes.
  • Stir in the capers, lemon juice, salt and pepper to taste.
  • Pour the sauce over the chops and serve immediately.

Tips:

  • Use high-quality pork chops for the best flavor and texture. Look for chops that are at least 1 inch thick and have a good amount of marbling.
  • Season the pork chops generously with salt and pepper before cooking. This will help to enhance the natural flavor of the meat.
  • Cook the pork chops over medium heat until they are cooked through but still juicy. Overcooked pork chops will be dry and tough.
  • Make sure the caper sauce is hot when you serve it. This will help to keep the pork chops warm and prevent them from drying out.

Conclusion:

Pork chops with caper sauce is a classic dish that is easy to make and always delicious. The combination of tender pork chops and tangy caper sauce is sure to please everyone at your table. Serve this dish with mashed potatoes, rice, or your favorite roasted vegetables for a complete meal.

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