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.

Pan Seared Boneless Pork Chops with Caper Sauce
Pan Seared Boneless Pork Chops with Caper Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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