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 (recipe below)
- 1/4 tsp. white wine vinegar
- 2 Tbs. hot sauce (I like Tessemae’s, but use your favorite Whole30 compliant)
Make your cashew cream first –
- 1 cup raw cashews
- 3/4 cup water
- 1/4 tsp sea salt
Soak the cashews in water (enough water that the cashews are covered by an inch) for at least 2 hours, but can be as long as overnight. Rinse well. Blend the cashews with 1/4 cup of water and the sea salt. Add more water as needed to make the cashew cream the consistency you like. I usually do 3/4 cup of water.
Season the pork throughly on both sides with salt and pepper. Heat a sauté 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.