Photo: James Baigrie
Total Time
30 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

Nutritional analysis is per serving.

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Ratings & Reviews

lksmithnj's Review

November 16, 2013
We really enjoyed this! This is a super easy recipe, I followed it exactly and the chops turned out great. They're moist, fork tender and nicely seasoned. Just to change things up next time I might add heavy cream to the sauce to thicken it a bit...not because it needs it, but just to add some variety. I served this with shredded veggies: sauté 1 shallot in evoo/butter combo and add 1 yellow squash, 1 zucchini and 1 large carrot, all three shredded in my Cuisinart. season with salt & pepper to taste. Yum! and very easy. Definitely will do this again.

LakewoodMom's Review

April 15, 2013
I made this for a dinner party on Saturday night. It was simple and delicious and served beautifully with collard greens and mashed potatoes. I think this will be a new staple in my dinner repertoire.

love2coooook's Review

March 04, 2013
Ehhh, rarely do I rate a recipe poorly but this was just nothing special. While it was quick and easy especially for a weeknight meal, I think there are a lot better pork recipes out there. I will not be making this one again.

39SharonM's Review

February 29, 2012
Sunday dinner special! Served with mashed sweet potatoes and Brussels sprouts stir fry with cranraisins. Followed recipe - easy and delicious!

dgitlin612's Review

January 27, 2012
Made according to recipe. Served with baked sweet potatoes and baby bok choy. Very tasty.