Quick creamy mustard and caper pork chops

by Jeanne on March 18, 2010

in Recipes - gluten-free, Recipes - meat

Post image for Quick creamy mustard and caper pork chops


I think I am developing a keen understanding of how a hamster feels in his wheel – running running, always running… but never seem to get where I need to be!

This year has just been a whirlwind and I am amazed to discover that we are already nearing the end of March.  If I had to present my memories of the last three months to you as a bullet point list, it would look something like this:

- hangover
lots of snow
- birth of Between Hemispheres
- ski trip
- my cupcake billboards
- frantic search for ski short break
- my writing in a National Geographic book
- H2Ope for Haiti
- ski weekend
- joining Twitter
- preparing my presentations for the South African food blogger conference on Sunday

The rest?  Pretty much just a blur!!  Which gives you an idea why I have been blogging less than I like, and not visiting my blog friends as often as I’d like.

In between all of this, we have still had to eat and I have still been cooking every night, although the recipes have fallen predominantly into the “quick & easy” category rather than complicated creations.  This recipe is a weeknight standby here at Chez Cooksister and despite being quick and easy, it is one of the most delicious things you can do with pork chops.  I dare you try and prove otherwise  – give it a go!


If you like this recipe, you might also like my pork chops with sherried mushrooms.


Quick creamy mustard and caper pork chops
Prep time
Cook time
Total time
This recipe is perfect for a quick weeknight dinner that's a little bit indulgent, but also impressive enough to serve to guests - like the little black dress of recipes!
Recipe type: Entree
Cuisine: British
Serves: 2
  • 2 pork chops
  • 1 medium onion, thinly sliced
  • a little olive oil
  • Old Bay seasoning (or your favourite pork seasoning)
  • 1 Tbsp wholegrain mustard
  • 2 Tbsp capers
  • 100ml (3.5 fl oz) cream (I used double but single is also fine)
  • a splash of white wine
  1. Pre-heat the oven to 180C (355F).
  2. Season the chops generously on both sides with Old Bay seasoning or your seasoning of choice.
  3. Heat a little olive oil in a frying pan and place both chops in the pan.  Cook at medium high heat until browning on one side, then turn over and cook until beginning to brown on the other.  Transfer to a small ovenproof dish and keep warm.
  4. Add the onions to the pan together with a little extra oil if necessary and a splash of white wine.  Sautée, stirring frequently - you want the onions slightly brown but not burnt, and yo uwant to scrape up any bits of seasoning stuck to the bottom of the ban.  If the pan gets dry, deglaze with a little more white wine.
  5. When the onions are soft, stir in the mustard and cream, followed by the capers.  Allow the mixture to heat until it just starts to bubble, then pour over the pork chops and place in the pre-heated oven, uncovered.
  6. Bake for about 20 minutes or until the sauce is bubbling and the chops are cooked through.
  7. Serve with brown rice and steamed French beans.

Get Free Email Updates

Never miss an update by subscribing to the blog now!

Leave a Comment

Rate this recipe:  

{ 14 comments… read them below or add one }

Meeta March 18, 2010 at 7:04 pm

joining twitter is probably most epic on this list LOL! love how creamy this looks although i am not a huge caper fan i could imagine it with maybe green olives. yum!


Peter March 18, 2010 at 7:16 pm

Jeanne, these chops and method sound delicious and easy. A great weeknight meal.


bellini valli March 18, 2010 at 10:41 pm

In the quick category or not this is still a delicious dish Jeanne. I’d say it has been a highly successful year so far…much more to come your qway!!!!


Franklin March 19, 2010 at 3:15 am

I’m going to try the creamy mustard sauce!


nina March 19, 2010 at 3:44 am

Had pork chops last night, will keep this in mind for next time………see ye Sunday!!!


Rosemary March 19, 2010 at 5:59 am

You’re so right, this year has been so full – can’t believe Easter is 2 weeks away! Really looking forward to seeing you on Sunday.


Gourmet Chick March 19, 2010 at 8:40 am

This is a great recipe for pork looks delicious


Colleen March 19, 2010 at 10:38 am

YUMYUM!!!! You are a busy woman. I do appreciate you and I cant wait for Sunday. It is going to be fabulous girl. Travel safe xxx


Adele @ WillworkforBiltong March 19, 2010 at 3:16 pm

My husband is not the biggest pork chop fan, but I’ll try this with chicken. Looks great. Enjoy your visit!


Kit March 19, 2010 at 3:52 pm

Quick and easy rules here too and I love mustard sauces so will try this soon. You’ve crammed so much into hte year already, I’m not surprised it’s a blur, mine too and far less to put on my list. Looking forward to Sunday!


Myfrenchkitchen March 20, 2010 at 6:45 pm

I love the capers in this mustard sauce…never thought of it before and am definitely going to try it.
I thought the bloggers conference had happened…seems I’m completely wrong…in which case…Good luck and have loads of fun. Will keep an eye on cook sister to see how it went!


Sarka March 20, 2010 at 11:39 pm

Your list is pretty exciting! :) And this recipe looks very tempting. Haven’t had pork in a while but your recipe might actually change that fact. :)


Kevin March 23, 2010 at 1:19 am

Those pork chops look really tasty!


pork chop recipes chef May 31, 2011 at 9:04 pm

I think some finely minced garlic and black pepper would work well in this dish.


Previous post:

Next post:

blog counter