Pork Chops with Mustard-Caper Sauce

Using thin-cut pork chops speeds up the cook time, but four (4-ounce) boneless pork loin chops will work, too. Increase the cooking time to five minutes on each side.


4 servings (serving size: 2 pork chops and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 174
Caloriesfromfat 33 %
Fat 6.4 g
Satfat 2.3 g
Protein 24.4 g
Carbohydrate 3.5 g
Fiber 0.3 g
Cholesterol 65 mg
Iron 1.2 mg
Sodium 360 mg
Calcium 37 mg


8 (2-ounce) boneless thin-cut pork loin chops
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
Cooking spray
1/4 cup chopped shallots
1 cup dry white wine or fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
1 tablespoon chopped fresh parsley


1. Sprinkle pork chops evenly with salt and 1/4 teaspoon pepper.

2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add pork; cook 3 minutes on each side. Remove from pan; set aside, and keep warm.

3. Add shallots to pan; sauté 1 minute. Add remaining 1/4 teaspoon pepper, wine, and next 3 ingredients. Bring to a boil; cook 2 minutes or until reduced by half. Return pork to pan; cook over medium-high heat 1 minute. Sprinkle with parsley.