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Pork Chops with Capers     HT  MC  50mins



Serves 4    Hot  Pork  Main Course  Gluten Wheat Dairy Free  Eggless




4 large Pork Chops

Black Pepper

1 teasp Olive Oil

2 tbsp Capers, drained and chopped

1 Onion, chopped

1 large Garlic Clove, finely chopped

1 tbsp White Wine Vinegar

240ml/8fl.oz. Fresh Chicken Stock

2 Tomatoes, chopped

1 teasp Mustard (check ingredients)

1 tbsp freshly chopped Parsley




1. Preheat the oven or grill to low. Season the pork chops with pepper then heat the oil in a large frying pan until very hot, add the chops and brown for about 3 minutes each side.


2. Reduce the heat and cook for a further 15-20 minutes,  turning from time to time.


3. Remove the chops from the pan with a pair of tongs, place on an ovenproof place and transfer to the oven to keep warm.


4. Add chopped capers to the frying pan and sauté for 1-2 minutes then add the onion and garlic and cook over a medium heat and just beginning to brown.


5. Add white wine vinegar mixing well then add the stock, tomato, and any juices which have seeped out of  the pork chops.


6. Bring to the boil and boil rapidly for about 5 minutes until reduced.


7. Add the mustard and parsley and cook, stirring for 1-2 minutes.


8. To serve – pour the sauce over the chops and serve immediately.




More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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