Wolf & Fin

Pork Chops With Lemon Caper Sauce


Amount Ingredient Calories Link
1/2 lbs. Pork Chops 522 Buy Fresh!
1/4 tsp. Kosher Salt 0
1/4 tsp. Black Pepper 2
3 tbsp. Salted Butter 306 Buy Fresh!
1/2 tsp. Onion Powder 5
1/2 tsp. Garlic Powder 3
1/2 cup Dry White Wine 103 Buy Fresh!
1/2 cup Chicken Broth 22
1 tbsp. All Purpose Flour 31
1 tsp. Dijon Mustard 5
3 tbsp. Lemon Juice 10 Buy Fresh!
1 tsp. Lemon Zest 1 Buy Fresh!
1 tbsp. Capers 2


Bone in pork chops are packed full of flavor and make for a healthy and delicious meal. The bone helps keep the meat moist and adds flavor during the cooking process. When shopping for pork chops we usually try to obtain the thick cut versions, however, thin cut were our only option for the day.

Pat the pork chops dry and season with salt and freshly ground black pepper. Heat a cast iron pan on medium-high heat and when ready cook the pork chops to your desired temperature. The USDA says pork is safe to consume when the internal temperature reaches 145 °F. Unless you have thick cut pork chops, pay careful attention when cooking, to prevent burning and/or overcooking.

When your desired temperature is reached, remove from heat and allow to rest. In a large saucepan melt 3 tablespoons of salted butter over medium heat until it the butter starts bubbling. Add the garlic and onion powder, whisk to combine. Next sift all purpose flour and stir the sauce for a few minutes. The goal is to prevent the sauce from burning while reducing and removing excess moisture to thicken the sauce. Whisk in the white wine and the chicken stock and bring to a simmer. Cook for an additional 7-10 minutes until the liquid is reduced by half and your desired consistency is reached. Our goal was to cover the back of a spoon.

Stir in the Dijon mustard, capers, lemon zest, and lemon juice and simmer for an additional 2 minutes. We strained the sauce for experimentation, however, it's just as good if you leave the capers in. Plate the pork chop, top with sauce, and add your favorite sides. Enjoy!


Try a nice Chardonnay or Sauvignon Blanc. If you prefer a red the tried and true Pino Noir is always a favorite.


A single pork chop weighs in approximately at 173 calories. The lemon caper sauce is about 20 calories per tablespoon.

Recommended Serving Size: 1 pork chop with lemon caper sauce (Approximately 213 cal.)
Total Servings: Approximately 2

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.