These pork chops with mustard and capers are the perfect example of how simple ingredients can transform into something special. Juicy pork chops are pan-seared until golden, then coated in a creamy sauce made with mustard and capers. It’s a quick weeknight meal with a gourmet twist, ready in 30 minutes!
The original recipe is from Diana Henry's Simple: effortless food, big flavours recipe book. David gave me a set of 3 of her books on Christmas Day 2022...there's so many delicious recipes in all 3 books.
It's a super quick dish to prepare and cook with the oven doing half of the work! The creamy mustard sauce is full of flavour from the pork juices, vermouth, mustard and capers. Enjoy with your choice of side dishes.
Tips
- Optional variations:
- Use Dijon mustard for sharpness, or wholegrain mustard for extra texture.
- Swap pork chops for pork steaks or even chicken breasts.
- Finish with fresh parsley or dill for brightness.
- Make it dairy-free by using coconut cream instead of double cream for a lighter, tangy sauce.
- This pork chops with mustard and capers recipe is easily adapted if you’re cooking for less or more people – I often half the recipe to serve the 2 of us.
FREQUENTLY ASKED QUESTIONS
Yes – use crème fraiche or Greek yogurt for a lighter sauce.
Mashed potatoes, roast mixed vegetables, or rice are all excellent options.
Try chopped green olives or cornichons for a similar tangy flavour.
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How to make these Pork Chops with Mustard and Capers
Ingredients
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 pork chops (weighing 225g to 250g each)
- 275ml dry white vermouth
- 250g double cream (I use Elmlea to reduce the calories!)
- 1.5 tsp Dijon mustard
- 1 tbsp capers, well rinsed of salt or brine
Instructions
- Preheat the oven to 200C fan/400F/gas mark 6.
- Heat the olive oil in a large ovenproof frying pan or skillet (or two smaller pans) over a high heat. Season the the chops all over and cook them for 2 minutes on each side – you want them good and golden. Now brown the fat too (it takes about 1 minute). Transfer the pan to the oven and cook for 12 minutes.
- Wearing good oven gloves and being careful of the hot pan handle, remove from the oven and pour the fat out of the pan. Put the chops on a warm plate and cover with tin foil to keep warm.
- Add the vermouth to the pan. Bring it to the boil and reduce by half (around 3 minutes), stirring to pick up all the browned savoury bits on the pan. Remove the pan from the heat and pour in the cream. Stir to combine with the vermouth and then return the pan to the heat. Boil until the sauce coats the back of a spoon (around 1 to 1.5 minutes). Turn off the heat and then whisk in the mustard and the capers. Taste: it’s a strong sauce, but works well with the pork.
- Serve the chops with the sauce spooned over the top. We enjoy with mashed potatoes to soak up the sauce and either some green vegetables or our roast mixed vegetables (minus the potatoes!) on the side.
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Pork Chops with Mustard and Capers
Equipment
Ingredients
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 pork chops pork chops (weighing 225g to 250g each)
- 275 ml (1 ¼ cups) dry white vermouth
- 250 g (1 ⅛ cups) double cream (I use Elmlea to reduce the calories!)
- 1.5 tsp Dijon mustard
- 1 tbsp capers well rinsed of salt or brine
Instructions
- Preheat the oven to 200C fan/400F/gas mark 6.
- Heat the olive oil in a large ovenproof frying pan or skillet (or two smaller pans) over a high heat. Season the the chops all over and cook them for 2 minutes on each side – you want them good and golden. Now brown the fat too (it takes about 1 minute). Transfer the pan to the oven and cook for 12 minutes.
- Wearing good oven gloves and being careful of the hot pan handle, remove from the oven and pour the fat out of the pan. Put the chops on a warm plate and cover with tin foil to keep warm.
- Add the vermouth to the pan. Bring it to the boil and reduce by half (around 3 minutes), stirring to pick up all the browned savoury bits on the pan. Remove the pan from the heat and pour in the cream. Stir to combine with the vermouth and then return the pan to the heat. Boil until the sauce coats the back of a spoon (around 1 to 1.5 minutes). Turn off the heat and then whisk in the mustard and the capers. Taste: it’s a strong sauce, but works well with the pork.
- Serve the chops with the sauce spooned over the top. We enjoy with mashed potatoes to soak up the sauce and either some green vegetables or our roast veg (minus the potatoes!) on the side.
Notes
- Optional variations:
- Use Dijon mustard for sharpness, or wholegrain mustard for extra texture.
- Swap pork chops for pork steaks or even chicken breasts.
- Finish with fresh parsley or dill for brightness.
- Make it dairy-free by using coconut cream instead of double cream for a lighter, tangy sauce.
- This pork chops with mustard and capers recipe is easily adapted if you’re cooking for less or more people – I often half the recipe to serve the 2 of us.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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