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Pork Chops with Mustard, Rosemary, and Capers





Total Time
30 mins

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.

Braised Pork Chops with Mustard, Rosemary, and Capers




James Baigrie

 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
Step 1
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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories491
% Daily Value *
Total Fat 24g31%

Saturated Fat 7.5g38%
Cholesterol 182mg61%
Sodium 649mg29%
Total Carbohydrate 3.2g2%

Dietary Fiber 0.4g2%
Protein 62g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.