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Photo: James Baigrie Photo by: Photo: James Baigrie

Pork Chops with Mustard, Rosemary, and Capers

The salty, tangy pan sauce in this recipe by chef and cookbook author Joanne Weir would also be excellent with other cuts of pork such as tenderloin.

Sunset FEBRUARY 2012

  • Yield: Serves 4
  • Total: 30 Minutes


  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (3 1/2 lbs. total), 1 in. thick
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 tablespoons whole-grain mustard
  • 3 tablespoons capers, rinsed
  • 1/4 teaspoon chopped fresh rosemary leaves


1. Heat oil in a large frying pan over medium-high heat. Season chops on both sides with salt and pepper. Add chops to pan and cook until barely pink in center, turning once, 10 to 12 minutes. Transfer pork to a serving plate and tent with foil.

2. Add broth to pan and bring to a boil over high heat. Stir in mustard, capers, and rosemary. Simmer until reduced by half, about 4 minutes. Spoon sauce over chops.


Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 491
  • Calories from fat: 43%
  • Protein: 62g
  • Fat: 24g
  • Saturated fat: 7.5g
  • Carbohydrate: 3.2g
  • Fiber: 0.4g
  • Sodium: 649mg
  • Cholesterol: 182mg