This Pork Chops in Lemon Caper Sauce recipe is a restaurant-quality dish right in your own kitchen! Say goodbye to dry pork chops! These chops are smothered in a creamy, garlicky sauce with a touch of lemon that will have you licking your plate! Just a handful of ingredients and 30 minutes is all you need!
Pork chops can get a bad rap sometimes, but I am telling you, if you learn to cook them correctly (it’s easy!), they will be on your dinner rotation over and over!
If you have never cooked pork chops before, this recipe is very forgiving because the chops are smothered in a decadent sauce–so even if you overcook them a bit, you won’t even notice!
The secret to cooking pork chops when you first start out is to use an instant read thermometer to ensure correct temperature. Also, taking them off the heat before they are at the “safe” temperature of 145 degrees is also key because the chops will continue to cook as the rest.
Once you make this recipe once or twice and see how EASY cooking pork chops really is, you’ll be able to do it in your sleep! It’s that simple! Need another simple, yet restaurant-quality dish?! Try this amazing Chicken with White Wine Sauce!
You’ll need the following ingredients to make these delicious Pork Chops with Lemon Caper Sauce:
Pork Chops: You can use bone in or bone out chops, I just like to make sure they are less than 1/2″ thick for quick cooking! Pork can be eaten at an internal temperature of 145. It’s always handy to have an Instant Read Thermometer like this one to take the guesswork out of everything!
Capers: Capers usually come in a small jar in a little bit of brine. They are tangy and salty and just a sprinkle of capers complement this dish so well!
Seasoning Salt: I like the flavor and simplicity of seasoning salt, but if you don’t have any, just plain old salt and pepper are fine to season the chops!
HOW TO MAKE PORK CHOPS IN LEMON CAPER SAUCE: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Season pork chops with seasoning salt and cook in a large skillet for about 3 minutes on each side until nicely browned and internal temperature is about 135 to 140 (slightly undercooked).
Step 2: Remove chops from pan and add garlic and capers and cook on low about 2 minutes. Then, stir in flour and cook one minute longer.
Step 3: Whisk in chicken stock and heavy cream and cook until sauce has thickened and is lightly bubbling, whisking every so often to prevent lumps.
Step 4: Add pork chops back in, along with lemon juice and zest. Toss chops to coat in the sauce a cook until everything is heated through (make sure pork is at an internal temp of 145 degrees).
FREQUENTLY ASKED QUESTIONS
Due to the heavy cream in this dish, I do not recommend freezing this dish.
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best reheated in a skillet on low with a splash of chicken stock or cream to thin out the sauce.
You CAN but I don’t recommend it because it changes the flavor and consistency of the sauce. If you want to lighten up the dish you can do one of two things:
1. Add more chicken stock and less cream.
2. Use half and half or milk however just make sure you keep the pan at a low heat so the milk/half and half doesn’t curdle.
RECIPE TIPS & TRICKS
- Pork can get dry and tough quickly, so when you are first cooking the chops, make sure to take them out of the skillet before the internal temp reaches 145. Take them off at 135 to 140. The pork chops will continue to cook when you take them off the heat. Additionally, you’re putting them back into the sauce to reheat at the end, so they’ll have plenty of time to come to the safe cooking temp of 145 degrees.
- After cooking the pork chops in the pan, transfer to a plate and COVER the plate with foil. You’ll get lots of delicious juices coming from the pork chops that you can throw back into the sauce at the end!
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Pork Chops with Lemon Caper Sauce
- 4 pork chops approx. 1/2" thick See Note 1
- 2 tsp seasoning salt (or just sprinkle with salt and pepper)
- 2 tsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 2 tbsp capers, drained
- 3 cloves garlic, chopped the best garlic chopper!
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- Season pork chops with seasoning salt.
- In a large skillet over medium high, heat 2 tsp of olive oil. Add pork chops and cook about 3 minutes on each side until internal temperature reaches about 140 (slightly undercooked). See Note 2.
- Remove pork chops from skillet and transfer to a plate and cover with foil. Set aside.
- In the same skillet over medium low, melt butter. Then add garlic and capers and cook for 2 minutes. Stir frequently to make sure garlic doesn't burn.
- Add flour to skillet, stirring for one minute.
- Add in chicken stock and heavy cream. Cook about 3 minutes, whisking every so often until sauce has thickened.
- Add pork chops (and all the delicious juices from the plate!) and lemon juice/zest back into to pan and cook 2 minutes more. Make sure pork chops are fully cooked using an instant read thermometer. Chops should be 145 degrees.
- Serve immediately over egg noodles, pasta or rice with a squeeze more lemon juice if you like!