Skillet Pork Chops with Caramelized Capers

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Thick Pork Chops with garlic and capers and a delicious pan sauce.

Course dinner

Cuisine American

Keyword pork chops

Prep Time 20

Cook Time 25

Total Time 45

Servings 4

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

This recipe is by Alison Roman, a genius in the kitchen, and out. Here is her version, which includes cabbage too! https://www.alisoneroman.com/recipes/pork-chop-capers-carmelized-cabbage

Note: You can salt the pork chops up to 48 hours in advance - I highly recommend doing it at least a few hours ahead to deepen the flavors and tenderize the meat.