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Home » Recipes » Pork Recipes

June 10, 2021 · 6 Comments

Pan Seared Pork in a White Wine, Tomato & Caper Sauce

Dairy Free Recipes· Healthy Dinner Ideas· Italian· Pork Recipes

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Boneless pork chops pan seared in one pan in a white wine, tomato caper sauce is a quick, delicious weeknight meal.

Boneless pork chops pan seared in one pan in a white wine, tomato caper sauce is a quick, delicious weeknight meal.

Pan Seared Pork in a White Wine, Tomato & Caper Sauce on a plate

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.

Pork with tomatoes and capers

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.

Pan Seared Pork in a White Wine, Tomato & Caper Sauce

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 ½-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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Boneless pork chops pan seared in one pan in a white wine, tomato caper sauce is a quick, delicious weeknight meal.

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Pork with tomatoes and capers

Pan Seared Pork in a White Wine, Tomato & Caper Sauce

Carrie's Experimental Kitchen
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!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Entree
Cuisine American
Servings 4

Ingredients
  

  • 4 - (4-ounce) boneless center cut pork chops trimmed
  • 2 tablespoons Extra Virgin Olive Oil; divided
  • ¾ cup white wine
  • 1 cup diced tomatoes
  • 2 tablespoons capers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme (or ½ teaspoon ground thyme)
  • ¼ 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. 

Nutrition

Calories: 291kcalCarbohydrates: 5gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 76mgSodium: 171mgPotassium: 617mgFiber: 1gSugar: 2gVitamin A: 587IUVitamin C: 12mgCalcium: 31mgIron: 1mg
Keyword pork
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Anonymous says

    July 27, 2013 at 3:31 pm

    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

    Reply
    • Carrie Farias says

      July 28, 2013 at 6:53 pm

      I'd love to hear what you thought of this dish! 🙂

      Reply
  2. Sarah says

    October 14, 2012 at 8:41 pm

    I'm going to try this recipe tomorrow night...what kind of side would you make with it?

    Sarah

    Reply
    • Carrie's Experimental Kitchen says

      October 15, 2012 at 3:24 pm

      Thanks Sarah, I hope you like it! I served it with rice and steamed green beans.

      Reply
  3. Katie says

    September 25, 2012 at 11:53 am

    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.

    Reply
    • Carrie's Experimental Kitchen says

      September 26, 2012 at 11:28 am

      Thanks Katie!

      Reply

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