Pork Chops, Ginger Caper Sauce; green fields

We love capers and we love ginger so…. Why not?

I’ve been at a cooking crossroads here recently.

The slow cooker is in its summer home but every time I plan on something to be cooked outside the weather doesn’t cooperate.

We’ve been having 2 nice days followed by 3 cold, rainy days. It’s hard to get in a groove.

However, there is hope.

Yesterday and today I have been working out in the garden in a t-shirt. I had to use sunscreen.

Tonight’s dinner will be from the grill….

I’ll do this Ginger Caper Sauce again, though… Next time it rains.

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Pork Chops, Ginger Caper Sauce

It sounds strange but ginger and capers really work well together.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 24 pork chops, depending on size, 10 – 12 oz total weight
  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 tbs tomato paste
  • 1 tbs capers
  • 1 tbs minced, fresh ginger
  • 1 tbs Worcestershire
  • 1 tbs Dijon-style mustard
  • 1 tsp dried oregano
  • 1/3 cup (3oz, 90ml) chicken broth
  • 1/2 cup (4oz, 125gr) Greek Yogurt or sour cream


  • In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt. Set aside.
  • In medium skillet heat oil over medium heat.
  • Add pork chops and sauté until well browned, turning once, 4 – 5 minutes per side.
  • Cover, reduce heat, cook for 6 – 10 minutes, depending on thickness. Turn once.
  • Remove chops to a small platter or plate and cover to keep warm.
  • Add garlic to skillet and sauté briefly.
  • Add chicken broth and cook, scraping up the browned bits from the bottom of the skillet.
  • When simmering nicely add yogurt mixture, stirring well and simmering until thickened.
  • When sauce is hot and thick, pour over chops and serve.


Pork should be slightly pink in the center. It can be dry if over-cooked. Cut a slit in the center of a chop with a sharp knife to check and remember that it will cook a bit more while it’s resting.


  • Serving Size: 1/2 recipe
  • Calories: 388
  • Sugar: 5 g
  • Sodium: 671 mg
  • Fat: 17.7 g
  • Saturated Fat: 5.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.3 g
  • Fiber: 0.8 g
  • Protein: 45.7 g
  • Cholesterol: 117.2 mg

Keywords: pork chops, capers, ginger

Pork with Ginger Caper Sauce

One of the bad (for me) things about having cool, rainy days is the weeds grow fast but it’s too muddy in the potager to deal with them.

One of the bad things (for mon mari) is that all of the grass and weeds grow really fast but it’s too wet to mow or strim.

On the other hand, the farmers who planted their crops in the fall can just sit back and watch them grow.

The winter wheat fields that we rode past on our bikes on a sunny day were all a beautiful shade of green.

Bike rides are so much more fun than weeding in the mud…..

We decided we’re old enough that we can skip work whenever we feel like it – which is often.

4 thoughts on “Pork Chops, Ginger Caper Sauce; green fields”

  1. Those fields are beautiful. I love seeing that. When we drive up to Caseville, we pass a lot of beet fields. Sugar beets are a huge crop in the Thumb area and the farmer’s fields are green for miles.

    I’m wondering if I make this sauce how much ginger paste I would use in place of the minced ginger. I’m not big on minced ginger. It’s the texture. I know, I have issues 😉

    • I love it too – in the spring, Then they harvest and it’s brown the rest of the year. They have time to do 2 crops here but no one does. I’ve never used ginger paste…..
      Our sone won’t eat potatoes – except chips and McDo’s fries because of texture…. I understand.


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