Pork Chops with Capers and Cream

Amazingly simple. And tasty... Works great with chicken, too!

Active time: 15 minutes • Total time: 30 minutes

Posted on Dec 16, 2015 by Jack McCann
Tags: pork chops recipes chicken

Here is an amazingly simple and tasty sauce for your pork chops or the loin roast. We took these chops off at around 135 degrees.


  • Pork chops or chicken
  • 2/3rd cup of cream
  • 4T of coconut oil or butter
  • 1 garlic clove, finely chopped
  • Capers or chopped olives
  • Sea Salt(avoid processed ‘iodine’ salt, it doesn't have all the trace minerals)
  • Small amount of AP flour (optional)


Quick pork chops and caper cream sauce (sauce also works great for chicken)

  1. Heat up a heavy pan to medium heat, place your chops (or loin roast) on the pan and sear until the chop releases from the pan on its own (or with little effort). Flip to the other side.
  2. Remove when medium rare in the middle, about 135 degrees is our preference.
  3. Rest. All meat benefits from a rest. Smaller cuts can’t rest as long, but still cover them and wait for a few min before cutting. Big roasts could sit for 20 min or more.
  4. Add the butter/coconut oil and then add in the garlic and some capers or olives (maybe 2-4T?) to the pan. Cook on medium heat until the garlic just starts to brown.
  5. Pour in the cream and whisk, you may want to bump up the heat a bit to help brown the cream.
  6. Once the cream seems to have thickened a bit, you might* want to add in some flour to help it combine with the pork fat. Do this if the cream and fat are not combining all the way. Just sprinkle the flour on top and whisk well, make sure the flour cooks a bit (or it will be grainy in the final sauce), but not so long that the cream burns… you’re looking for a nice caramelized cream, not scalded! I like to err on the side of adding too little flour too early so that I have time to add in a bit more if needed.
  7. Salt the chops and sauce as needed, plate and serve!

If you have a sous vide machine, I'd recommend adding a heavy pinch of salt and maybe a bit of thyme to your sous vide bag.  Then run at about 138-140 degrees for 1-2 hours. Then you just sear them in a very hot cast iron pan to get the base for your burnt cream sauce. 

I really think Pork Chops are much better cooked sous vide than other methods. 

I recommend the Mashed Parsnips or Potato as a side.

Goes great with

Comments (1)

  1. Benjamin Thompson:
    Aug 15, 2018 at 10:56 AM

    I'll try this tonight with my pork chops that are arriving today. As an alternative to flour, you could add Dijon mustard as an emulsifier, which is what I'll do.

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