This pork chops with mustard and capers recipe is the first one, that i've now made twice, from Diana Henry's Simple: effortless food, big flavours recipe book. David gave me a set of 3 of her books for Christmas last year...and I can't wait to cook from them all!!
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We enjoyed it for our Hogmanay dinner...I know, the same day that the pork chops with dijon sauce recipe was posted! I think the fact we'd enjoyed this recipe so much and with the pork chops on the front of the recipe book, it was meant to be the first recipe made!!
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 - check out the link below for sides on Felly Bull.
Tip
- This pork chops with mustard and capers recipe is easily adapted if you’re cooking for less or more people – I halved the recipe to serve the 2 of us.
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Ingredients
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 pork chops, weighing 225 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 veg (minus the potatoes!) on the side.
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Pork Chops with Mustard and Capers
Ingredients
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 pork chops weighing 225 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 veg (minus the potatoes!) on the side.
Notes
- This pork chops with mustard and capers recipe is easily adapted if you’re cooking for less or more people – I halved the recipe to serve the 2 of us.
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