These pork chops have so much flavor. They might seem a little bit intimidating, but I promise you, as long as you get the ingredients you need and get a good seer on your meat (I will explain how), you are on your way to a very fancy tasting meal.
4 pork loin chops – Make sure you buy pork chops that are firm and pink. Try to avoid the chops that are soft and dark in color or have any blemishes or brown spots. Also be sure that the pork chops are not pumped with water or any other additives. Many times, grocery stores will plump up your meat (chicken, pork, seafood, etc) with water to beef up the weight, and therefore be able to charge you more for less product. It is a good idea to try to avoid the meats that say “may contain xx% water.” This can alter your cooking because once heated, you may be dealing with a lot of water escaping the meat into your pan, which can hinder your ability to get a good sear. It is harder to get a good end result. SO, try to buy meats that appear to be somewhat dry and not soaking in a pool (Read your frozen packaging too). Whew… moving right along…
1 Tbsp olive oil
2 Tbsp Dijon mustard (or more if needed)
2 Tbsp Worcestershire sauce
1/4 cup white wine (I am not a wine connoisseur, so I generally go with what is on the lower end of the price scale since it generally only goes in my cooking rather than in my glass).
1 Tbsp capers
1 Tbsp butter
Cook the pork chops (depending on thickness) for 4-5 minutes per side, making sure to get a good dark color on each side. The mustard will turn a darker color, almost black (see picture) but don’t panic because all of that is going to be mixed in with some liquids when you de-glaze your pan and it is just going to kick up the flavor.
Once your chops do not appear to have any pink left on the outside (check the edges) and you have a really good seer, deglaze pan by adding the Worcestershire sauce and turn heat to medium. Scoot your chops around the pan to coat in the Worcestershire sauce, turning them to coat both sides. Cook for a few more minutes (just don’t let the sauce evaporate fully or burn).
Add white wine. Cook until the wine is reduced by half then add butter. The butter will thicken the sauce and make it rich. Turn meat to coat both sides. Add capers. Cook until your chops reach an internal temperature of 160 degrees. Since the thickness of chops vary so much, it will have to be up to you and your thermometer to decide exactly how long the pork will cook. Also, always be sure that you are inserting your thermometer into the thickest part of the meat. For most thermometers, you will need a good inch to inch and a half of the end of the thermometer penetrated into the meat to get a proper read. For a pork chop, this may mean inserting it horizontally into the side of the chop.
Remove from pan and let rest for 5 minutes. During this time, the juices will redistribute themselves throughout the meat since they tend to gather in the center during cooking. If you cut into the meat before it has had a chance to rest, you will end up losing half of the juices. The temperature will continue to rise about 5 degrees during this resting time.
Remove the chops and plate, then pour sauce and capers over the top.