Pork chops with caper and mustard sauce

Im sure if youre not a lazy blogger this job comes with some perks, but being a lazy one its always a bit of a nice surprise if someone even comments. When I got an email a few weeks back from the lovely Donal saying that the lovely BordBia people wanted to invite me to an event I was fairly shocked, when they then told me that they wanted to send  me some pork I was delighted. Free food to a foodie, what more could you ask for? The least I could do was to post my findings (and hope they might send more food my way!)

To be honest though, I dont really buy much pork other than in rasher or chorizo form. There is almost always rashers and chorizo in my fridge, so handy and tasty and fantastic for a quick dinner after work (which reminds me of about 6 recipes I should post).


So when I got a big lump of loin of pork I had to have a good think about what to make. I hadnt made this recipe in a good while so it was the first to come to mind. Its a version of something a friend gave me from a course she was on somewhere once and it doesnt sound like it would be as fantastic as it is, its also quick and tasty and doesnt require any very silly ingredients that you wouldnt find in most shops. In fact this is the perfect thing to eat in the middle of the week when you want something fantastically tasty but dont have the time to think and dont want to call for a takeaway.

Pork chops with caper and mustard sauce
serves 2

• 3-4 thick loin pork chops. My butcher will cut me ones almost an inch thick.
• 250ml stock, chicken is probably the best but works equally well with veg stock
• 1 tablespoon capers, drained from a jar
• 1 good sprig of rosemary, finely chopped (optional but good if you have it)
• 1 tablespoon dijon mustard
• 2 tablespoons butter

In a large frying pan, heat some olive oil. Season the chops with some salt and pepper and cook in the frying pan for 4-5 minutes on each side until well browned. Remove from the pan to a plate and keep covered to let them rest. 

Drain your frying pan a bit. Add stock, capers and rosemary to the pan and reduce to about half. Return the chops to the pan and simmer for a few minutes until youre happy that they should be cooked through. Remove the chops again. 

Whisk the mustard and butter into the sauce. Check to see if you need to add some extra salt and pepper. Pour the sauce over the chops and eat. This is really good with some boiled potatoes and broccoli.