PORK CHOPS WITH MUSTARD AND CAPER PAN SAUCE
Steps:
- Remove the pork chops from the refrigerator and let stand for 30 minutes. Pat the chops dry with paper towels and season both sides generously with salt and pepper. Preheat the oven to 200ÃÂðF (95ÃÂðC) and place a platter in the oven to warm. Warm a large sautÃÂé pan or frying pan over high heat and add half of the oil. When the oil appears to shimmer, reduce the heat to medium-high, add 2 chops, and sear without moving them for 2 1âÃÂÃÂ2 minutes. Turn and cook until the chops are golden and firm to the touch, but still have a little give, about 2 1âÃÂÃÂ2 minutes more. If you like, insert an instant-read thermometer horizontally into a chop, away from the bone; it should register 140ÃÂðF (60ÃÂðC) for medium-rare. Transfer the chops to the warm platter and keep warm in the oven. Repeat with the remaining oil and the remaining chops. Pour any oil from the pan. Reduce the heat to medium and add the capers to the pan. Cook for 1 minute. Add the wine, bring to a simmer, and cook until reduced by about half, about 2 minutes. Stir in the cream, vinegar, and 1âÃÂÃÂ4 tsp. salt and season with pepper. Simmer the sauce until lightly thickened, about 30 seconds. Remove from the heat and whisk in the mustard. Taste and adjust the seasoning. Pour some of the sauce over the chops on the platter. Serve immediately, passing the remaining sauce at the table. Serves 4.
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mia manoban
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Kavikavi Viduranga
[email protected]I've also made this recipe with chicken breasts, and it turned out great. It's a versatile recipe that can be made with a variety of meats.
Maria Cabeza
[email protected]I like to serve this recipe with roasted vegetables and mashed potatoes. It's a hearty and satisfying meal.
md sofikulislam121
[email protected]I've made this recipe with both boneless and bone-in pork chops. I prefer the bone-in pork chops, as they have more flavor.
Saad Malik
[email protected]This recipe is a great way to use up leftover pork chops. I made it with some leftover pork chops from a roast, and it turned out great.
JEMIL ROHAN
[email protected]I'm not a big fan of mustard, but I really enjoyed the sauce in this recipe. It was tangy and flavorful, without being too overpowering.
Sunita Gyawali
[email protected]I made this recipe for my husband's birthday dinner, and he loved it. He said it was the best pork chops he's ever had.
Bruno Mafra
[email protected]I've made this recipe several times now, and it's always a hit. My family loves the crispy pork chops and the tangy sauce.
Tracy Tusiime
[email protected]I'm a big fan of one-pan meals, and this recipe is no exception. It's so easy to clean up, which is a major plus in my book.
Lester Anthony Velazquez Menchaca
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Durjoy Khan
[email protected]I made this recipe for a dinner party and everyone loved it. The pork chops were cooked to perfection and the sauce was a big hit.
Rafikhan Lakhwera
[email protected]I love the combination of mustard and capers in this sauce. It's so flavorful and pairs perfectly with the pork chops.
Sharon Parker
[email protected]This recipe is a keeper! I'll definitely be making it again.
roni cohen
[email protected]I'm not a huge fan of pork chops, but this recipe changed my mind. The mustard and caper sauce is amazing and really elevates the flavor of the pork chops.
Emu Akterr
[email protected]I made this recipe last night and it turned out great! The pork chops were cooked perfectly and the sauce was delicious.
Crashed Band
[email protected]This pork chop recipe with mustard and caper pan sauce was incredibly flavorful and juicy. The mustard and caper sauce added a tangy and savory flavor to the pork chops, while the pan-searing gave them a nice crispy crust. I served the pork chops wit