Go Back Email Link
+ servings
Pin Recipe
Print Recipe
5 from 5 votes

Pork Chops with Lemon Caper Sauce

This Pork Chops in Lemon Caper Sauce dish is restaurant-quality 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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: pork
Servings: 4
Calories: 245kcal
Author: Casey Rooney


  • 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!


Note 1: You can use bone in or boneless 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!
Note 2: Pork can get dry and tough quickly, so when you are first cooking the chops, make sure to take them off before they 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.


Calories: 245kcal | Carbohydrates: 2.4g | Protein: 23g | Fat: 15.7g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 1452mg | Potassium: 292mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @getonmyplate or tag #getonmyplate!