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Monday, September 24, 2012

Pan Seared Pork in a White Wine, Tomato & Caper Sauce

If you've been reading my posts here on the blog, you've probably heard me talking A LOT about  how I have so many tomatoes this season. Are your gardens full of them this year too? So this week, I've decided to dedicate all of the recipes to tomatoes! That's right. Get out there and pick those vine ripened beauties off the vines before the frost comes (and it will be here sooner than we know it...well, at least here in the Northeast!) because each day, I will be featuring a new recipe utilizing tomatoes. 

Today's recipe is for this pan seared pork. Pan searing is a cooking technique where you cook your meat at a high temperature in a pan over the stove(I used stainless steel). This method allows your meat to form a caramelized crust and also helps to seal in the juices. Usually, the meat will not be fully cooked during this process, so you then have to finish it off in the oven or, like I did here, cover  the pan and allow the steam from the liquid sauce finish cooking your meat until proper internal temperature is reached. 

The other night my hubby came home from an 11 day business trip to Germany and London, so I polled my Facebook page as to what I should make him for dinner. I had so many wonderful suggestions, but when he came home all he wanted was pasta because he had been up for over 24 hours and was exhausted! A few people had mentioned pork so I decided to make him a nice meal the next night and came up with this recipe. It was deliciously moist though a little salty due to the capers (so no need for any extra during the cooking process). My entire family enjoyed it, and I hope yours will too! 

Pan Seared Pork in a White Wine, Tomato & Caper Sauce
4 - 4oz. Boneless Center Cut Pork Chops, trimmed
3/4 c. White Wine
24 Grape Tomatoes. cut in half
2 tbsp. Capers
2 Garlic Cloves, chopped
1 tbsp. Lemon Thyme, removed from step
2 tbsp. Extra Virgin Olive Oil 
Fresh Ground Pepper, to taste

1. Add 1 tbsp. of the oil to a large saute pan and heat over medium-high. 
2. Season your pork chops with pepper, then place in the hot pan. Sear them on both sides until they turn a caramel brown color; approximately 2-5 minutes per side depending on the thickness (mine were 1 1/2" thick and took about 5 minutes per side).
3. Once browned, remove the pork chops, cover with foil and set aside. Add the remaining 1 tbsp. of oil, then add in your tomatoes, capers, garlic, thyme and white wine; scraping the bits from the bottom of the pan. 
4. Add back in the pork chops, cover and simmer for 15 minutes over low heat; turning once to coat the meat. Serves 4. 

*Nutritional Information per Slice: Calories 247, Carbs 2.6g, Fat 12.3g, Protein 26.4g, Fiber .5g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*Tip: You can substitute 12 cherry tomatoes cut in half or 1 cup of any other diced tomatoes. If you don't like to cook with wine, you may substitute chicken or vegetable broth. 



  1. Carrie this looks fabulous! Perfect as an appetizer or dinner. Unfortunately, I never replanted for "fall" crop here in Fl so I don't have a plethora of tomatoes... but when I do have a large crop again I'll definitely be making these.

  2. I'm going to try this recipe tomorrow night...what kind of side would you make with it?


    1. Thanks Sarah, I hope you like it! I served it with rice and steamed green beans.

  3. Making this for dinner tonight, my fresh from the farm box had tons of tomatoes in it, I just bought capers and happen to have to thick boneless chops in the fridge. Thanks

    1. I'd love to hear what you thought of this dish! :)


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