Recipe Library
Pork Chops with White Wine & Capers
Sizzling pork chops soak up a silky white wine and capers sauce, where briny bursts meet buttery richness and a whisper of thyme. Each tender bite finishes with a bright, savory gloss that clings to the meat.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 226
- Protein
- 19g
- Carbs
- 2g
- Fat
- 14g
- Sodium
- 472mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 (4 ounce) boneless center-cut pork chops
- 1/2 teaspoon dried thyme, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup dry white wine
- 3/4 cup unsalted chicken broth
- 1 1/2 tablespoons drained capers
- 1 tablespoon water
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon thyme, salt and pepper. Arrange in a single layer in the skillet; cook until golden brown on the bottom, about 3 minutes. Flip and cook until lightly browned on the other side, about 1 minute. Transfer to a plate (the pork will not be fully cooked). Do not wipe out the pan.
- Reduce heat to medium. Add wine; cook until reduced by half, about 1 minute. Stir in broth, capers and the remaining 1/4 teaspoon thyme; bring to a boil. Return the pork chops to the pan; cook, undisturbed, until the sauce has reduced slightly and a thermometer inserted into the thickest portion registers 145°F, 3 to 5 minutes.
- Meanwhile, whisk water and cornstarch together in a small bowl.
- Transfer the pork chops to a clean plate. Drizzle the cornstarch mixture into the pan sauce, whisking constantly. Cook, whisking, until thickened, about 20 seconds. Add butter; cook, whisking constantly, until the butter is melted into the sauce, 30 seconds to 1 minute. Serve the sauce over the pork chops.