Seared Pork Chops with Caper Cashew Cream Sauce

This recipe was originally inspired by a post on the Williams Sonoma website. With ingredients like cream, among other things that wouldn’t work for me on Whole30, I was inspired to create a more healthful version.

Seared Pork Chops with Caper Cashew Cream Sauce

  • 4 center-cut pork loin chops, each about 7 oz. and 3/4 inch thick
  • Salt and freshly ground black pepper, to taste
  • 1-1/2 Tbs. olive oil
  • 1/3 cup capers
  • 1-1/4 cups chicken stock
  • 1/3 cup cashew cream (Here’s a recipe I like)
  • 1/4 tsp. white wine vinegar
  • 2 Tbs. hot sauce (I like Tessemae’s, but use your favorite Whole30 compliant)

Season the pork throughly on both sides with salt and pepper. Heat a saute pan and add olive oil. When oil is hot but not smoking, turn to medium-high and sear the pork chop on all sides for a total cook time of 5 minutes. I suggest 2 minutes a side, then taking the extra minute to sear the edges. Place pork chops in a 200 degree oven on a plate to keep them warm.

Wipe the oil out of the pan. Add the capers and cook for 1 minute. Add the chicken stock and continue to cook until reduced by half. Then add the cashew cream, white wine vinegar, and hot sauce. Stir to combine, and turn off the heat.

Remove pork chops from oven, spoon sauce over them, and serve.


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