Creeach Fam Recipes

Pork Chops with White Wine & Capers

4 servings


15 minutes

total time


1 tablespoon extra-virgin olive oil

4 (4 ounce) boneless center-cut pork chops

½ teaspoon dried thyme, divided

½ teaspoon salt

¼ teaspoon ground pepper

¼ cup dry white wine

¾ cup unsalted chicken broth

1 ½ tablespoons drained capers

1 tablespoon water

2 teaspoons cornstarch

2 tablespoons unsalted butter


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon thyme, salt and pepper. Arrange in a single layer in the skillet; cook until golden brown on the bottom, about 3 minutes. Flip and cook until lightly browned on the other side, about 1 minute. Transfer to a plate (the pork will not be fully cooked). Do not wipe out the pan.

Reduce heat to medium. Add wine; cook until reduced by half, about 1 minute. Stir in broth, capers and the remaining 1/4 teaspoon thyme; bring to a boil. Return the pork chops to the pan; cook, undisturbed, until the sauce has reduced slightly and a thermometer inserted into the thickest portion registers 145°F, 3 to 5 minutes.

Meanwhile, whisk water and cornstarch together in a small bowl.

Transfer the pork chops to a clean plate. Drizzle the cornstarch mixture into the pan sauce, whisking constantly. Cook, whisking, until thickened, about 20 seconds. Add butter; cook, whisking constantly, until the butter is melted into the sauce, 30 seconds to 1 minute. Serve the sauce over the pork chops.


Serving Size



226 kcal

Total Fat

14 g

Saturated Fat

6 g

Unsaturated Fat

7 g

Trans Fat



73 mg


472 mg

Total Carbohydrate

2 g

Dietary Fiber


Total Sugars



19 g

4 servings


15 minutes

total time
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