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Pork Chops With Caper, Vermouth, and Cream Sauce

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“Tender moist pork in a sauce that my husband and I love. Easy and elegant.”

Ingredients Nutrition


  1. Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
  2. Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
  3. Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
  4. Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
  5. Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
  6. Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
  7. Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
  8. Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
  9. Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
  10. Serve sauce over chops, with parsley sprinkled over all.

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