Photograph by Scott Martin
Thick, juicy pork chops with a nice brown crust, served with a smooth white wine-butter sauce studded with briny capers and the fresh taste of rosemary and sage. My Herbed Pork Chops with Capers is a hearty dish that is elegant enough for company, but comforting enough for any night of the week. Try this dish alongside sweet carrots or even a scoop of creamy homemade mashed potatoes.
White wine-butter sauce with fresh herbs & capers
(To view this recipe, click on the blue title of the blog post above*)
Herbed Pork Chops with Capers
Ingredients:
- 4 bone in pork chops (1-inch thick)
- 1 teaspoon extra virgin olive oil
- Kosher salt & freshly ground black pepper
- ¾ cup dry white wine
- 2 Tablespoons unsalted butter
- 1 Tablespoon fresh rosemary, chopped
- 1 Tablespoon fresh sage leaves, chopped
- 2 Tablespoons capers, drained and rinsed
Directions:
- Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium-high heat. Season the pork chops on both sides with a pinch of salt and pepper. Sear the pork chops on each side; cooking approximately 2 minutes per side. Remove the pork chops from the skillet, place them on a baking sheet and bake for 12-15 minutes or until cooked through.
- Meanwhile, in the same skillet, add the white wine, scraping the brown bits from the bottom of the sauté pan with a wooden spoon. Add in the butter and reduce the heat to low. Stir until the wine and butter are fully incorporated; add in the fresh herbs and capers. Season the sauce with salt and pepper to taste. Serve the white wine-butter sauce over the cooked pork chops.
Tagged: butter, capers, pork, pork chops, rosemary, sage, white wine, white wine sauce
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