Pan Seared Boneless Pork Chops with Caper Sauce
This recipe was saved from Key Ingredient. First tried 3/23/2017. Excellent with good flavor.
Used regular ground thyme instead of Lemon thyme.
- 4-4 oz. boneless center cut pork chops, trimmed
- 3/4 cup white wine
- 24 grape tomatoes, cut in half
- 2 T. capers
- 2 garlic cloves, chopped
- 1 T. Lemon thyme, removed from stem
- 2 T. olive oil
- Fresh ground pepper to taste
Add 1 T. of the oil to a large saute pan over medium high heat.
Season your pork chops with pepper, then place in the hot pan.
Sear the on both sides until they turn a caramel brown color; approximately 2-5 minutes per side depending on the thickness.
Once browned, remove the pork chops, cover with foil and set aside. Add the remaining 1 T. oil, then add in your tomatoes, capers, garlic, thyme and white wine; scraping the bits from the bottom of the pan.
Add back in the pork chops; cover and simmer for 15 minutes over low heat; turning once to coat the meat. Internal temperature of pork chops should be 145 degrees.