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.

Yield: 4 servings (serving size: 2 pork chops and about 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 33%
  • Fat: 6.4g
  • Saturated fat: 2.3g
  • Protein: 24.4g
  • Carbohydrate: 3.5g
  • Fiber: 0.3g
  • Cholesterol: 65mg
  • Iron: 1.2mg
  • Sodium: 360mg
  • Calcium: 37mg


  • 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. 1. Sprinkle pork chops evenly with salt and 1/4 teaspoon pepper.
  2. 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. 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.
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