Thin-Cut Pork Chops with Caper-Raisin Sauce

 

Cooking the chops while the sauce simmers means this stovetop dinner takes only minutes to make. Though an unlikely pairing, briny capers and sweet raisins lend a balanced flavor to the mild pork chops, and using browned butter and Dijon mustard in the sauce further enhances its complex flavor. We prefer golden raisins here because black raisins make the sauce murky.

 

4 T. unsalted butter, cut into 4 pieces

3/4 C. low-sodium chicken broth

1/3 C. drained capers, chopped

1/3 C. golden raisins, chopped

2 T. Dijon mustard

8 bone-in rib pork chops (4 to 6 ounces each), 1/4 to 1/2 inch thick, sides slit

Salt and pepper

2 T. vegetable oil

 

Melt butter in saucepan over medium-low heat, swirling pan occasionally, until nutty brown and fragrant, about 5 minutes. Add broth, capers, and raisins and simmer until raisins are plump, about 5 minutes. Whisk in mustard. Cover and keep warm. Meanwhile, pat chops dry with paper towels and season with salt and pepper. Heat 1 T. oil in large skillet over medium-high heat until just smoking. Add 4 chops and cook until golden brown and meat registers 145 degrees, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and chops. Spoon sauce over chops. Serve.