Pan Seared Pork in a White Wine, Tomato & Caper Sauce is a deliciously light and flavorful weeknight meal. It’s ready in under 30 minutes and is made in one pan for easy cleanup!
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. Are your gardens full of them this year too? 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 (and it will be here sooner than we know it…well, at least here in the Northeast) because each day, I will be featuring a new recipe utilizing tomatoes.
Today’s recipe is for this Pan Seared Pork in a White Wine, Tomato & Caper Sauce. 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!
[clickToTweet tweet=”Pan Seared Pork in a White Wine, Tomato & Caper Sauce #pork ” quote=”Pan Seared Pork in a White Wine, Tomato & Caper Sauce is a deliciously light and flavorful weeknight meal. It’s ready in under 30 minutes and is made in one pan for easy cleanup!”]
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 for Pan Seared Pork in a White Wine, Tomato & Caper Sauce. It was a bit on the salty side due to the capers, so make sure you taste it before adding extra salt. If you don’t like to cook with wine, you may substitute with chicken or vegetable broth. My entire family enjoyed it 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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Pan Seared Pork in a White Wine, Tomato & Caper Sauce
- 4 - 4 oz. Boneless Center Cut Pork Chops, trimmed trimmed
- 3/4 c. White Wine
- 24 Grape Tomatoes. cut in half
- 2 tbsp. Capers
- 2 Garlic Cloves, chopped
- 1 tbsp. Lemon Thyme
- 2 tbsp. Extra Virgin Olive Oil
- Fresh Ground Pepper, to taste
- Add 1 tbsp. of the oil to a large saute pan and heat over medium-high.
- Season your pork chops with pepper, then place in the hot pan. Sear them on both sides until they turn a caramel brown color; approximately 2-5 minutes per side depending on the thickness (mine were 1 1/2" thick and took about 5 minutes per side).
- Once browned, remove the pork chops, cover with foil and set aside. Add the remaining 1 tbsp. of oil, then add in your tomatoes, capers, garlic, thyme and white wine; scraping the bits from the bottom of the pan.
- Add the pork chops back to the pan, cover and simmer for 15 minutes over low heat; turning once to coat the meat. Serves 4.
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*Updated August 2017
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