Pork Chops in Lemon-Caper Sauce Recipe (2024)

In response to Vanessa: 2 teaspoons create a sauce. 2 tablespoons (in conjunction with 1 1/2 cups of stock and 1 cup of white wine would create more of a gravy.

Searing aggressively for about 1-1/2 to 2 minutes per side, and finishing cooking in the sauce until an internal temperature of 143-145°F is reached is definitely the way to go. Don't go by time; use temperature to determine when cooked through. The interior should be pink and juicy, not grey. Use an accurate, instant-read thermometer for consistent results every time. Clocks are for telling time. Thermometers are for telling when food is cooked properly.

Wondering if it should be 2 Tablespoons of flour. The sauce is really thin when the directions are followed.

Sounds good, but the thing is: Pork chops sold today are almost fat free, You can cook them any way you want, and you'd still have tasteless meat (and if well done, then they're really hideous, tasteless cardboard).Switch to Pork shoulder (aka pork butt), cut it into 1 inch slices / steaks and cook / grill them with some oil, salt and pepper (or cook them according to this recipe but only 2 minutes per side). You'll never touch pork chops again.PS: Costco has them for about $2/lb

I just saw this but basically cooked the exact same thing Tonite for dinner except with pounded chicken breasts, and it was phenomenal. Only difference was I used dill instead of parsley, added a few slices of lemon into the reducing sauce, and did not use capers or zest. I actually thought I should have added capers as we were eating. Did not even think of doing this with pork though. Can't wait to try it.

Jane, If you sear the pork chops first, mid- high heat. 4-5 minutes on both sides w/olive oil as noted in the recipe. They should finish cooking through in the sauce. Perhaps a few minutes extra if they're very thick cut chops. Gone are the days of overcooked dried out pork. Trichinosis isn't much of a work today. Try to purchase good quality Berkshire pork.

Why drain the fat? That seems unlikely that anyone in real life would drain the fat...especially just to add a different fat back in.

There is a danger with seasoning the chops with dried Thyme before frying them - the Thyme is likely to burn and end up adding bitter grains of charcoal to the resulting dish, ruining its taste. Instead, add the dried Thyme to the sauce with the wine and stock. I adjusted the dish slightly - I added medium-dry cider (alcoholic, as always in the UK) instead of wine and added a chopped leaf of fresh Sage instead of dried Thyme to the sauce. I also added the jus from the chops to the sauce. Great!

Just made this - a lovely recipe with a great sauce. Here's a genius addition: chard stems. I had a bunch of them leftover after harvesting my chard and using only the leaves. I cut the stems into 3-4 inch lengths, and simmered them after adding the liquids in Step 2. I covered the pan and let them cook until tender - about 8-10 minutes, then I removed the cover and reduced the sauce. Everything else stayed the same. I served the pork chops on a bed of chard stems with the sauce covering it all.

Served this tonight with mashed Japanese (white) sweet potatoes. Used 3 Tbsp. Flour but made no other changes. Parsley instead of the usual dill is genius. This is a recipe I will not tinker with.Cooked the thick chops five minutes on a side so they didn’t toughen up. Might even do four minutes next time.This is the first caper-lemon sauce I have ever really loved and with the sweet potatoes it was simply incredible!

Thyme? Sage would be better. And why would you throw away all that flavour and caramelised fond in the cooking fat? Dust the chops in flour before you cook. Simpler and better.

I recently read an article about the magic of mayonnaise (eggs and oil really) and how you should lightly coat the meat before cooking to help it brown. I also read a tip to sear both sides but then to flip every minute or so to help brown. They came out nicely browned a juicy.

Actually, it is done in France. This a roux, a fancy name for flour mixed with fat, which is the foundation for four out of the five French mother sauces.

Always a good idea to score the outer fat ring on the chops all the way through the fat to the loin. This prevents them from curling in the pan. Awesome dish!

I make a similar dish all the time. Whisk a little Wondra into the sauce to thicken. Stoneground Dijon mustard is also a tasty addition.

We really enjoyed this. I cut amounts in half-ish as we had two pork chops, but I wouldnt have objected to more sauce, it was delicious, even the next day (I could only eat half my pork shop the first night). Opted for garlic + a bit of finely diced red onion in lieu of shallot as I had it vacuum sealed in the fridge and I'm trying to use it up. I'd put the chops in the sous vide for a couple hours at 150, next time I'll go for three. No hot sauce for us, the lemon-caper sauce was sufficient.

Delicious! Husband & I snarfed! Made as directed but without the hot sauce. May add a little more flour next time to thicken the sauce a bit more. A keeper!

A lot of helpful comments below.

Delicious citrusy sauce is very nice with the pork chops over rice. Great recipe.

Delicious! My husband asked me to please save this recipe and make it again! I used pork tenderloin, cut in thick medallions. Used the rest of the can of chicken broth plus water to make the accompanying white rice. Spooned the sauce over the pork and rice. Served with Mustard Roasted Carrots from an online Charleston Magazine recipe. So good—every bite!

Make sure to use about 1” pork chops, no thicker than that and don’t skimp on the reducing of the broth/wine. Okay to use boneless, just not too thick.

Clocks are for telling time Thermometers are for telling when food is cooked properly Searing aggressively for 1.5 -2 mins on each side Cook in sauce until reach Internal temp of 143

Made this last night, using some piment d'espelette instead of hot sauce, gives it a kick without overpowering the lemon and capers.

Perfection. I cut the recipe in half for two chops. Also I used the recipe from the book, she says to preheat the oven to 400F and place the chops in the oven for 5-8 minutes (until internal temp of 145), then place on a plate, make the sauce and pour over when done. GET THE BOOK! Toni is a very exceptional writer and researcher.

Turned out great. I was worried the chops would be tough, but they turned out nice and juicy. My hubby doesn't like capers. I used a little extra lemon zest instead of the capers to add zing. turned out lovely. This recipe is a keeper.

I cooked this as directed, but I do not think that cooking the pork chops for five minutes per side is sufficient. My chops were at least one inch thick (maybe 1-1/2 inches) and they were not cooked through. The microwave fixed that. Anyway, the sauce/gravy is absolutely delicious! Excellent with bok choy.

Used apple cider this time, also sage rather than thyme. Excellent!

Honestly a really lovely recipe and everything turned out perfectly, though I did add a little cream in substitute for the half cup of chicken broth and the sauce turned out so rich and lemony!!

I made this almost to the exact words of the recipe. I did substitute 2 tbsp flour for 2 tsp and got a delicious sauce.

Great recipe. Followed it exactly as written, except just a couple minutes less time for browning the chops to keep them pink inside. No other changes. Delicious and quick for such a luxurious meal.