Best 7 Pork Chops With Mustard And Caper Pan Sauce Recipes

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Indulge in a tantalizing culinary journey with our delectable pork chops, masterfully prepared with a symphony of flavors that will tantalize your taste buds. Embark on a delightful escapade as we unveil two exceptional recipes that elevate the humble pork chop to new heights of culinary excellence.

In the first recipe, we present a classic pairing of pork chops with a luscious mustard and caper pan sauce. The tangy mustard and briny capers dance harmoniously on your palate, complemented by a rich, savory sauce that coats each succulent bite of pork. Pan-searing the chops infuses them with a beautiful golden crust, locking in their natural juices and creating a textural contrast that is both satisfying and enticing.

Our second recipe takes a more adventurous turn, introducing a bold and flavorful combination of honey, garlic, and Dijon mustard. The sweetness of the honey caramelizes on the surface of the pork chops, creating a delectable glaze that pairs perfectly with the aromatic garlic and the sharp tang of Dijon mustard. Roasted to perfection, these chops emerge from the oven with a tender interior and a crispy, golden-brown exterior that beckons you to take a bite.

Both recipes are accompanied by a detailed ingredient list, precise instructions, and helpful tips to ensure your pork chop adventure is a resounding success. Whether you prefer the classic elegance of the mustard and caper pan sauce or the audacious flavors of the honey, garlic, and Dijon mustard glaze, these recipes guarantee an unforgettable culinary experience that will leave you craving more.

Here are our top 7 tried and tested recipes!

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

An easy Pork Chops with Mustard Sauce recipe

Categories     Mustard     Pork     Bake     Quick & Easy     Dinner     Meat     Pork Chop     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
  • Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

PORK CHOPS WITH MUSTARD SAUCE & CAPERS



Pork Chops With Mustard Sauce & Capers image

This is an insanely simple dinner. The mustard sauce, shallot and capers really make a boring, old pork chop something special. Great with garlic mashed potatoes and a salad. - from halfassedkitchen.com

Provided by Karen in MA

Categories     Pork

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 -4 pork chops (we used boneless)
olive oil
1 shallot, chopped
2 tablespoons Dijon mustard
1/3 cup cream, half-and-half or 1/3 cup soy coffee creamer
1 teaspoon fresh lemon juice
2 tablespoons capers
salt and pepper
3 tablespoons flour mixed with a little water

Steps:

  • Pan fry pork chops in olive oil.
  • In separate skillet, heat shallot in olive oil until softened.
  • Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (enough so desired thickness is achieved). Cook until heated through.
  • Spoon sauce over pork chops.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
  • Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

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 MUSTARD SAUCE



Pork Chops with Mustard Sauce image

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK CHOPS WITH CAPER AND MUSTARD PAN SAUCE



PORK CHOPS WITH CAPER AND MUSTARD PAN SAUCE image

Categories     Pork

Yield 4 people

Number Of Ingredients 9

4 boneless pork chops
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 1/2 tablespoons butter
1 shallot, finely chopped
1/2 cup canned low sodium chicken broth or chicken stock
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons drained small capers, chopped

Steps:

  • Season the chops with salt and pepper and heat the olive oil in a heavy skillet on medium-high. When the oil is hot, add the butter and when it foams, add the chops and sear until golden brown. Turn and sear the other side until golden, then remove the chops to a heat-prooof dish and place in a 375 degree oven to finish cooking, about 5 minutes depending on the thickness of the chops. While the chops are in the oven, add the shallot to the skillet and cook on medium heat about 1 minute, until softened. Pour in the stock and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Boil until the liquid is reduced to about 1/3 cup. Stir in the mustard and capers, whisking to combine. Remove the pan from the heat and swirl in the remaining butter. Pour sauce over chops and serve.

Tips:

  • To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C).
  • If you don't have capers, you can substitute cornichons or chopped pickles.
  • If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the pan and cook until the sauce thickens.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

This recipe for pork chops with mustard and caper pan sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, and the sauce is flavorful and tangy. With just a few simple ingredients, you can create a restaurant-quality meal at home.

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