Best 7 Pork Chops With Caper Sauce Recipes

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Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. One of the most popular methods is to pan-fry them and serve them with a creamy caper sauce. This classic dish is simple to make and always a crowd-pleaser. The key to making the perfect pork chops with caper sauce is to use high-quality ingredients and cook the pork chops to the proper temperature. Once you've mastered the basics, you can get creative with your caper sauce. There are endless possibilities, so feel free to experiment until you find your perfect recipe.

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

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 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.

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 CUTLETS WITH CAPERS



Pork Cutlets with Capers image

Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil, divided
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or reduced-sodium chicken broth
2 tablespoons capers, drained
1 tablespoon minced fresh parsley

Steps:

  • Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork.

Nutrition Facts : Calories 205 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 406mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ROAST PORK WITH GARLIC-CAPER SAUCE



Roast Pork with Garlic-Caper Sauce image

Want to turn an 8-pound bone-in pork shoulder into a super-flavorful dish that serves 18? We've got the recipe-how about an invite to your party in return?

Provided by My Food and Family

Categories     Home

Time 2h

Yield 18 servings

Number Of Ingredients 7

1 jar (3.5 oz.) capers, drained, divided
1 head garlic, peeled
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. cracked black peppercorns
1 bone-in pork shoulder (8 lb.), not trimmed
1/2 cup water
1/3 cup sour cream

Steps:

  • Reserve 3 Tbsp. capers; mash remaining capers with garlic using mortar. Add dressing and peppercorns to caper mixture; reserve 2 Tbsp. caper mixture.
  • Make 1-inch deep cuts in meat (do not break skin). Stuff meat cuts with remaining caper mixture.
  • Add water to bottom of pressure cooker; place meat, skin-side up, in cooker. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low 1 hour 20 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
  • Heat oven to 500ºF. Remove regulator from pressure cooker, then lid. Remove meat from cooker. Place meat, skin-side up, on foil-lined baking pan. Rub with reserved caper mixture; bake 10 to 15 min. or until skin is golden brown.
  • Meanwhile, drain meat juices, skimming any excess fat. Pour meat juices into small saucepan; stir in sour cream and reserved capers. Cook 5 min. or until heated through. Serve with meat.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

Tips:

  • To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
  • If you don't have capers, you can substitute another briny ingredient, such as olives or cornichons.
  • For a richer sauce, use chicken broth instead of water.
  • To make the sauce ahead of time, simply refrigerate it in an airtight container for up to 3 days. When ready to serve, reheat the sauce over low heat until warmed through.
  • Serve the pork chops with roasted potatoes, steamed vegetables, or a simple salad.

Conclusion:

Pork chops with caper sauce is a classic dish that is easy to make and always a crowd-pleaser. The combination of tender pork chops, savory caper sauce, and tangy lemon is sure to tantalize your taste buds. Whether you're serving it for a special occasion or a weeknight meal, this dish is sure to be a hit.

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