Pork Chops with White Wine & Capers || Gracefult Kitchen

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Pork Chops with White Wine & Capers

Pork

Enjoy a restaurant-worthy dinner without leaving the house with these pork chops with white wine and caper sauce. Boneless pork chops are perfect for busy weeknights—they cook quickly and pair well with just about anything. Got extra capers on hand? They add a briny punch to tomato sauce, lemony seafood dishes or creamy dips mixed with fresh chopped herbs.

Ingredients

1 tablespoon extra-virgin olive oil
4 (4 ounce) boneless center-cut pork chops
½ teaspoon dried thyme, divided
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup dry white wine
¾ cup unsalted chicken broth
1 ½ tablespoons drained capers
1 tablespoon water
2 teaspoons cornstarch
2 tablespoons unsalted butter

Description

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.