Seared Pork Chops with Caper Pan Sauce and Skillet Brussels Sprouts

Seared Pork Chops with Caper Pan Sauce and Skillet Brussels Sprouts 5.00/5 (6 votes)

You'll be amazed how much flavor and deliciousness can be accomplished with so few ingredients and such little time and effort. Perfectly tender, simply seared pork chops are elevated by a quick pan sauce. And the secret to the flavor is the reduction of wine and the briny capers. Paired with yummy Brussels sprouts, this is a gorgeous and delicious meal!

Seared Pork Chops with Caper Pan Sauce



  • 1 1/2 pounds pork chops (bone-in)
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup shallot, minced
  • 2 cloves garlic, minced or pressed
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tablespoons capers, drained
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 green onion, green parts sliced


  1. Season pork chops with salt and pepper.
  2. Heat olive oil in a skillet over medium high heat. Once the oil begins to shimmer add chops and cook for 3-4 minutes per side, depending on thickness, or until are very slightly pink in the center.
  3. Transfer to a plate and tent to keep warm.
  4. Add butter and shallots to the skillet and cook until shallots are tender.
  5. Pour in wine, and simmer down until there is almost no liquid remaining.
  6. Stir in chicken stock and capers and let simmer for a minute or two.
  7. Mix the cornstarch with the cream until there are no lumps.
  8. Stir the cream mixture into the skillet and let thicken a bit. If it is too thick (this is a sauce not a gravy), add a bit more chicken stock.
  9. Plate the chops and spoon sauce on top. Garnish with green onions.

Nutritional Information

Per Serving: Calories 525 Fat 35 Sat Fat 13 Sodium 791 Carbs 9 Sugars 1 Fiber 1 Protein 32.

Skillet Brussels Sprouts



  • 1 pound brussels sprouts, ends trimmed
  • 3 slices bacon, diced
  • kosher salt and pepper, to taste


  1. Peel the outer leaves off the brussels sprouts and then thinly slice the remaining.
  2. Place the chopped bacon in a skillet and turn heat to medium high.
  3. Once the fat begins to render, add Place the brussels sprout leaves and sliced brussels sprouts.
  4. Cook until bacon is brown and brussels sprouts are somewhat charred and crispy - about 10-15 minutes.
  5. Season to taste with salt and pepper and serve.

Nutritional Information

Per Serving: Calories 126 Fat 6 Sat Fat 2 Sodium 358 Carbs 10 Sugars 2 Fiber 4 Protein 9.


KID NOTE: The little picky one skipped the sauce. Everyone else loved it. And they all loved the ‘bacony’ brussel sprouts.

VEGETARIAN TIP: Pan sear a portabella mushroom cap in place of the pork chop.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. Dswot1 says:

    Delicious and easy! Everyone cleaned their plates.

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