For the best flavor and texture, seek out pork from a local rancher, who might hawk their wares at a farmers' market or upscale food market. The amazing pan sauce calls for just 5 ingredients and uses the luscious browned bits from sauteing the chops.
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Customer Reviews for Pork Chops with Mustard and Caper Pan Sauce
Review 1 for Pork Chops with Mustard and Caper Pan Sauce
April 29, 2014
Cooks for:3 to 5 people
Would You Recommend? No
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I have tried several unrated recipes on Williams-Sonoma in the past with fantastic results. That being said, we made this recipe simply because we had all the ingredients at the house. Despite reservations about the cream-vinegar combo, we thought we'd give it a chance. The pork chops turned out perfect; the sauce was kind of... yucky. As expected, the vinegar made the cream curdle. It was gross. I have a feeling this would happen even if the vinegar was omitted, as capers are brined and would curdle the cream all on their own. It was a strange recipe and while it was edible, we will not be making it again.