Pork chops with mustard & capers from Simple: Effortless Food, Big Flavours (page 188) by Diana Henry

  • capers
  • double cream
  • Dijon mustard
  • pork chops
  • dry vermouth

  • EYB Comments

    The US edition of the book does not show quantity of cream. It should be 1 cup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The US edition of the book does not show quantity of cream. It should be 1 cup.

  • pattyatbryce on July 31, 2020

    Love this recipe. So easy and so flavorful! We've made it many times.

  • slouj on July 20, 2019

    Stirring some cooked gnocchi through the finished sauce acts as a perfect accompaniment! Delicious! Next time I make it, am tempted to throw in a small handful of shredded tarragon to add a slightly fresh note. But lovely just as it is.

  • Rinshin on January 09, 2018

    Delicious recipe which can handle additions well. Added reconstituted chopped dry wild mushrooms and garlic with the vermouth. Although I did use the full cream, I may try milk or as another person mentioned, yogurt next time to cut back on fat. Quick to make too.

  • raybun on May 10, 2017

    I'll add my praise for this recipe. A quick, easy mid week dish with great flavour with store cupboard ingredients.

  • Smokeydoke on May 05, 2017

    Delicious and truly simple! It's made with few ingredients that are pantry staples in my house and it's very quick. I used pork loin instead of pork chops and served over rice. It was an easy weekday meal and definitely a repeater. Photo included.

  • baking4two on April 25, 2017

    I assumed 1 cup of heavy cream, as the recipe didn't state. Turned out wonderful. My husband and I were thrilled with this dish!

  • Barb_N on April 12, 2017

    I subbed Greek yogurt for the heavy cream, resulting in a thicker sauce but no less flavorful. Simple and delicious!

  • southerncooker on April 10, 2017

    Hubs, son and I all agreed this is one I need to make again. Delicious! Chops are browned then placed in oven to finish cooking. The fat is drained and chops moved to a plate while you make the sauce which consists of Dry Vermouth, Dijon, heavy cream and capers.

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