Pork Chops with Mustard-Caper Sauce

CAROLYN SAYS:  "If you've been following the latest foodie news, you already know that it's O.K. (really!) to serve pork medium rather than well-done."

1 tablespoon extra-virgin olive oil
4 9-ounce pork loin chops (1 ¼ inches thick)
Salt and freshly ground black pepper
1 ½ cups chicken stock or canned low-sodium broth
1/3 cup drained capers
½ teaspoon finely chopped rosemary
2 tablespoons Tornado Dijon Mustard Sauce
2 tablespoons unsalted butter

In a large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper, add them to the skillet and cook over moderately high heat until well browned, about 5 minutes per side. Transfer the pork chops to a large plate and cover loosely with foil. 

Add the stock, capers and chopped rosemary to the skillet and boil until reduced to ¾ cup, about 5 minutes. Return the pork chops to the pan and simmer until cooked through, about 3 minutes. Transfer the pork chops to 4 plates. Whisk the Tornado Dijon Mustard Sauce and butter in caper/rosemary sauce. Pour the mustard-caper sauce over the chops and serve.

Serves 4

Filed under: PorkEntrée

Love the recipe? Get the sauce!

Need more recipes for
Tornado Dijon Sauce?