Photo: James Baigrie
YieldsServes 4Total Time30 mins
AuthorJoanne Weir
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
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.

Ingredients

 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

Directions

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.

Pork Chops with Mustard, Rosemary, and Capers