Sweet-and-Saucy Pork Chops

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These sweet-and-saucy pork chops offer a sophisticated balance of flavours, pairing succulent, well-marbled meat with a piquant red wine vinegar and caper glaze. By searing the chops first to achieve a rich, caramelised crust and then finishing them gently in an emulsified butter sauce, you ensure the meat remains incredibly tender and juicy. The addition of fresh rosemary adds a fragrant, earthy note that cuts through the richness of the pork, making every bite feel perfectly balanced.

As a high-protein main course, this dish is ideal for a quick midweek dinner that doesn't compromise on quality or taste. It serves two beautifully and pairs naturally with creamy mashed potatoes or steamed seasonal greens to soak up the glossy sauce. Using bone-in chops provides extra depth of flavour, resulting in a restaurant-standard meal made in a single frying pan.

Ingredients for Sweet-and-Saucy Pork Chops

2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
Koshersalt
1 1/2 teaspoons sugar, divided
2 matskedar extra jungfruolivolja, delad
1 large shallot, chopped
4 vitlöksklyftor, tunt skivade
60 ml rödvinsvinäger
3 sprigs rosemary
1 matsked avrunna kapris
2 matskedar osaltat smör, skuret i bitar

How to make Sweet-and-Saucy Pork Chops

Season pork chops with salt and sprinkle evenly with 1/2 teaspoons sugar. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.

Pour remaining 1 tablespoon oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.

Add vinegar and remaining 1 teaspoon sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Add rosemary, capers, and 120ml water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.

Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 57°C).

Transfer pork chops to plates and spoon sauce over.

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