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Pork Chops with Shallot Caper Sauce

These pork chops are so simple but so delicious. They get topped with an intensely flavorful pan sauce made with shallots, garlic, capers, white wine and parsley. I like to serve them with a simple salad and roasted fingerling potatoes or sweet potato fries. It’s worth seeking out pasture-raised pork chops if they're available, as they have an incomparable flavor and will be more moist and tender than supermarket chops.
Servings: 4
Author: Nicki Sizemore

Ingredients

  • 4 (1-inch-thick) bone-in pork chops
  • Salt and freshly ground black pepper
  • 1-2 tablespoons chopped fresh thyme
  • 2 tablespoons ghee or olive oil
  • cup minced shallots (about 1 large shallot)
  • 4 large cloves garlic , minced
  • ¼ cup capers , drained
  • ¼ cup white wine
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley

Instructions

  • Preheat the oven to 425˚F. Pat the pork chops dry and season generously with salt and pepper. Sprinkle with thyme on both sides. Let sit at room temperature at least 15 minutes or up to an hour.
  • Heat the ghee or olive oil in a large skillet (I use my cast iron skillet for this) over medium-high heat. Once hot, add the pork chops. Cook until golden brown on the bottom, about 5-7 minutes. Turn the chops over and cook 1 minute. Transfer the skillet to the oven. Roast 8-10 minutes or until cooked through (the internal temperature should read 145˚F).
  • Transfer the pork chops to a platter or plates and tent with foil to keep warm. Pour off most of the fat in the skillet. Put the skillet over medium heat and add the shallots and garlic with a pinch of salt and pepper. Cook, stirring, until fragrant and softened, 2-3 minutes. Stir in the capers and cook 30 seconds. Pour in the white wine and simmer until reduced by half (there won’t be much liquid left). Remove the pan from heat and stir in the butter and parsley. If any juices have accumulated under the pork, pour them into the sauce as well. Taste the sauce and season with salt and pepper, if needed. Spoon the sauce over the pork chops and serve.