Boneless pork chops pan seared in one pan in a white wine, tomato caper sauce is a quick, delicious weeknight meal.
If you’ve been reading my posts here on the blog, you’ve probably heard me talking A LOT about how I have so many tomatoes this season.
So this week I’ve decided to dedicate all of the recipes to tomatoes. That’s right. Get out there and pick those vine ripened beauties off the vines before the frost comes!
It will be here sooner than we know it; well, at least here in the Northeast. Today’s recipe is for this Pan Seared Pork in a White Wine, Tomato & Caper Sauce.
What is Pan Searing?
Pan searing is a cooking technique where you cook your meat at a high temperature in a pan (I use stainless steel) on top of the stove. This method allows your meat to form a caramelized crust and also helps to seal in the juices.
Usually, the meat will not be fully cooked during this process, so you then have to finish it off in the oven or, like I did here, cover the pan and allow the steam from the liquid sauce finish cooking your meat until proper internal temperature is reached.
The other night my husband came home from an 11 day business trip to Germany and London, so I polled my Facebook page as to what I should make him for dinner.
I had so many wonderful suggestions, but when he came home all he wanted was pasta because he had been up for over 24 hours and was exhausted! A few people had mentioned pork so I decided to make him a nice meal the next night instead and came up with this recipe.
How do you make Pork in a White Wine Tomato Caper Sauce?
For this recipe you’ll need boneless pork chops, white wine, tomatoes, capers, garlic, fresh thyme, EVOO and black pepper.
Add some oil to a large stainless steel skillet; then heat over medium-high heat. Season the pork chops with pepper; then place in the hot pan.
Sear them on both sides until they turn a caramel brown color; approximately 3-5 minutes per side depending on the thickness. These were about 1 1/2-inches thick and took about 5 minutes per side).
Once browned, remove the pork chops, tent with foil and set aside. Add a bit more oil; then add the tomatoes, capers, garlic, thyme and white wine; scraping the bits from the bottom of the pan.
Cook for 1-2 minutes; then add the pork chops back to the pan. Finally, cover and simmer for 15 minutes over low heat; turning once to coat the meat with the juices.
This pork recipe was a bit on the salty side due to the capers, so make sure you taste it before adding extra salt. A little capers go a long way in a recipe so you’ll definitely have extra. Here are some other recipes to try:
- Lemon Caper Vinaigrette Potato Salad
- Chicken Piccata
- Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes
Also, if you don’t like to cook with wine, you may substitute with chicken or vegetable broth. My entire family enjoyed this recipe and the best part was that it’s made in one pan and ready in under 30 minutes so easy clean up too. ~Enjoy!
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Ingredients
- 4 - (4-ounce) boneless center cut pork chops trimmed
- 2 tablespoons Extra Virgin Olive Oil; divided
- 3/4 cup white wine
- 1 cup diced tomatoes
- 2 tablespoons capers
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme (or 1/2 teaspoon ground thyme)
- 1/4 teaspoon black pepper
Instructions
- Add 1 tablespoon of oil to a large stainless steel skillet; then heat over medium-high heat. Season the pork chops with pepper; then place in the hot pan.
- Sear them on both sides until they turn a caramel brown color; approximately 3-5 minutes per side depending on the thickness. These were about 2-inches thick and took about 5 minutes per side). Once browned, remove the pork chops, tent with foil and set aside.
- Add the remaining oil; then add the tomatoes, capers, garlic, thyme and white wine; scraping the bits from the bottom of the pan. Cook for 1-2 minutes; then add the pork chops back to the pan.
- Finally, cover and simmer for 15 minutes over low heat; turning once to coat the meat with the juices.
Related Recipes
Cajun Pork Chops with Honey, Apple & Raisin Chutney
Pan Seared Balsamic Pork Chops
Braised Pork Chops with Tomatoes & Portobello Mushrooms
Carrie this looks fabulous! Perfect as an appetizer or dinner. Unfortunately, I never replanted for “fall” crop here in Fl so I don’t have a plethora of tomatoes… but when I do have a large crop again I’ll definitely be making these.
Thanks Katie!
I’m going to try this recipe tomorrow night…what kind of side would you make with it?
Sarah
Thanks Sarah, I hope you like it! I served it with rice and steamed green beans.
Making this for dinner tonight, my fresh from the farm box had tons of tomatoes in it, I just bought capers and happen to have to thick boneless chops in the fridge. Thanks
I’d love to hear what you thought of this dish! 🙂