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Pork rib chops with creamy caper sauce

Our free-range Pork Chops will comfortably serve one person per chop, but could even stretch to two (depending on your appetite). Make sure to cook them at a high heat to let the fat crisp and the meat brown, then combine with our creamy caper sauce for an indulgent dinner at home.

Time

35 mins

Serves

2

Difficulty

Easy

Ingredients

• Field & Flower Pork Chops, Pack of 2 (510g)
• Garlic bulb
• 2 garlic cloves, diced
• 200g mushrooms, sliced (oyster mushrooms work well)
• 150ml double cream
• 50ml white wine
• 2 tsp capers
• 4 sprigs of rosemary
• 4 sprigs of thyme
• Flatleaf parsley to garnish

Instructions

1. Preheat your grill to high. Place the pork chops into an oven-safe skillet along with the rosemary, thyme, garlic bulb, salt and a drizzle of oil. Cook the chops until starting to brown and the crackling is popping (around 4-5 minutes), then flip and cook for another 4-5 minutes. Remove from the oven once cooked to your liking and rest on a separate warm plate for 5 minutes before serving. For extra indulgence, place a cube of butter onto the pork chops as they rest.

2. Using the skillet that you cooked the pork chops in, prepare your caper sauce. Fry the diced shallots and garlic in a little olive oil, then add the sliced mushrooms. Once softened add a splash of white wine and reduce. Once reduced, add the cream and capers. Stir and season to taste, then serve together with the pork chops, parsley to garnish, and braised spring greens.

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