Quick creamy mustard and caper pork chops

MustardCaperPorkChops

 

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!

PorkChopsII


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!
Author:
Recipe type: Entree
Cuisine: British
Serves: 2
Ingredients
  • 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
Instructions
  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.

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  1. says

    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!

  2. Colleen says

    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

  3. says

    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!

  4. says

    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!
    Ronelle

  5. says

    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. :)