Thick pork chops served with capers, garlic, and a touch of lemon. A genius level recipe from Alison Roman that takes the scary out of cooking bone-in pork chops.
Thick bone-in pork chops are exceptionally delicious, ultimately easy to make, but seriously daunting to many of us. This was the dish I always encouraged my husband to order in restaurants because I wasn’t making them at home. That changed with this recipe. Thank you Alison Roman.
This recipe is the ultimate example of using very few high quality ingredients to pull something magical together in just a matter of minutes. The pork chops are seasoned with salt and pepper (ahead up to 48 hours, but even 2 will be good) and simply cooked in a screaming cast iron skillet. There is no finish in the oven, nothing crazy – just a quick one pan dinner. Pork chops can be forgiving, but you definitely don’t want to overcook them – a light pink interior is ideal.
I have to admit that Alison’s recipe includes seared cabbage as part of the dish, and while it was fine to me, I chose to omit it in my version – I’d prefer another green veg, but if you love cabbage check out her full recipe here: https://www.alisoneroman.com/recipes/pork-chop-capers-carmelized-cabbage
I will also admit that this recipe is written for four, but my husband and I can take down the two pork chops on our own. You do you.
If you are able to get grass fed pork chops, they have an incredible flavor, but tend to be leaner than regular ones. If you use them, you may need some extra butter or olive oil (combine them!) to finish the sauce at the end…
The sauce…. Let’s be real. It’s butter, garlic, capers, and a squeeze of lemon juice. It’s DIVINE.
This is what you want to make on Friday or Saturday night when you want a restaurant quality dish that doesn’t take forever and will make you feel happy. It’s also easy enough to make on Tuesday. Just make it.
Skillet Pork Chops with Caramelized Capers
Ingredients
- 2 1/2 lb. bone-in pork chops 1 ½” thick
- Kosher salt & freshly ground black pepper
- 2 Tbsp olive oil
- 3 Tbsp butter
- 4 cloves garlic thinly sliced
- ¼ cup brined capers drained
- A few sprigs thyme optional
- 1 lemon halved for squeezing
- Parsley and or dill tender leaves and stems, optional
Instructions
- On a large plate or rimmed baking sheet, season the pork chop with kosher salt and freshly ground black pepper (as far in advance as you can. at least 10 minutes, up to 48 hours). If the pork was seasoned in advance, some liquid might have escaped (normal!). Simply blot the chops with paper towels and discard any liquid before searing.
- Heat olive oil in a large (10–12-inch) skillet over medium-high heat. Once oil is hot (it will start shimmering), add the pork chops, however they fit together. Cook, pressing down with tongs to make sure they make even contact with the skillet, until nicely golden brown, about 5–7 minutes. Carefully flip, and continue to cook, again pressing them into the skillet, another 5 or so minutes.
- Extra credit but not necessary– carefully turn the pork chops onto their sides, rotating so the glorious fat cap can get a little color for 2–3 minutes. Transfer chops to a large plate, serving platter, or cutting board and set aside while you cook the cabbage.
- Still on medium heat, add 3 tablespoons butter to the skillet and add capers and garlic, cooking until the butter browns, the capers get frizzled, and the garlic is toasted, 3–5 minutes. Add a few sprigs of thyme if you like, and a drizzle of olive oil as needed to keep things saucy.
- When ready to serve, carve the meat off the bone, slice it to your desired thickness (I like about ½” thick for pork) and transfer to a platter. Divide the caper brown butter mixture over the meat, squeeze lemon over everything, and finish with a little dill or parsley.
Notes
