Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

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.

Joanne Weir
This Story Originally Appeared On sunset.com

Gallery

Credit: James Baigrie

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

491 calories; calories from fat 43%; protein 62g; fat 24g; saturated fat 7.5g; carbohydrates 3.2g; fiber 0.4g; sodium 649mg; cholesterol 182mg.
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