Pork Chops with Mustard and Capers
A quick delicious dish...pork chops with a creamy mustard and vermouth sauce that is full of flavour.
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.