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Pan-Seared and Oven-Finished Pork Chops with Caper-Butter, Cauliflower–Parmesan Purée and Charred Radicchio

2 plates · 4.5 g net carbs

4.5g Net carbs 64.4g Fat 71.9g Protein 907.6 kcal

4.5g Net carbs · 64.4g Fat · 71.9g Protein · 907.6 kcal

Pan-Seared and Oven-Finished Pork Chops with Caper-Butter, Cauliflower–Parmesan Purée and Charred Radicchio

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 45 min  ·  total 1 hr 5 min  ·  difficulty hard

Pan-seared and oven-finished pork chops are glazed with a quick pan sauce of white wine, capers and butter. A silky cauliflower–parmesan purée provides a creamy counterpoint to the meat, and charred radicchio adds a bitter, caramelized vegetable note. The pan sauce is reduced and mounted with butter and lemon juice so it glosses the chops without pooling. The cauliflower is cooked until tender, blended with parmesan and butter until smooth and spooned onto the plate to anchor the chop and sauce.

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Ingredients

  • pork chopsPork, Chop, lean and fat eaten
    480 g
  • butterButter, Salted
    70 g
  • olive oil
    20 g
  • cauliflowerCauliflower, Raw
    50 g
  • parmesan cheeseCheese, Parmesan, hard
    30 g
  • radicchioRadicchio, Raw
    50 g
  • garlicGarlic, Raw
    6 g
  • capersCapers, Canned
    20 g
  • white wineWine, White
    40 g
  • lemon juiceLemon juice, Raw
    10 ml
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    3 g

Equipment

  • 12-inch skillet
  • ovenproof baking dish
  • immersion blender

Method

  1. Bring the pork chops to room temperature and pat them dry; season both sides with salt and black pepper.
  2. Heat the skillet over medium-high heat with olive oil until shimmering; sear the pork chops until well browned on both sides, about 2 minutes per side, then transfer the chops to an ovenproof baking dish.
  3. Place the chops in the oven and finish at 180°C (350°F) until just cooked through, about 12 minutes.
  4. While the chops roast, add butter to the hot skillet and sweat the garlic briefly until fragrant without coloring, then pour in the white wine and scrape up browned bits.
  5. Add the capers and simmer the sauce until it reduces slightly, about 3 minutes, then remove from heat and whisk in lemon juice and a portion of the remaining butter to create a glossy pan sauce.
  6. Cook the cauliflower in simmering water until very tender, about 12 minutes, then drain and transfer to a blender or use an immersion blender to purée with butter and parmesan until smooth; season with salt and black pepper.
  7. Halve the radicchio and char cut-side down in the skillet with a drizzle of olive oil until edges are deeply browned and leaves soften, about 4 minutes per side.
  8. Plate a spoonful of cauliflower–parmesan purée, set a pork chop atop the purée, spoon the caper-butter sauce over the chop, and arrange charred radicchio alongside.
Bring the pork chops to room temperature and pat them dry; season both sides with salt and black pepper.

Tips

Pro tip

  • Rest the pork chops briefly after roasting so juices redistribute before slicing.
  • If the purée is too thick, loosen it with a little water while blending to reach a smooth texture.
  • Char the radicchio cut-side down to develop color quickly without overcooking the leaves.

Frequently asked questions

What can I use instead of pork chops?
Use pork loin as a substitute. It is leaner and will require a slightly shorter oven finish; check for doneness earlier to avoid overcooking, and the sauce will help compensate for the reduced fat.
Can I use olive oil instead of butter in the sauce?
Yes, olive oil can be used instead of some or all of the butter. The sauce will be less rich and glossy; finish with a small pat of butter if available to restore sheen and mouthfeel.
Why is my pan sauce greasy or separated?
If the sauce separates, remove the pan from direct heat and whisk in small pieces of cold butter gradually to emulsify. Reducing the wine too far before adding butter can concentrate fat — keep some liquid in the pan when you mount with butter.
Why is the cauliflower purée grainy?
Grainy purée usually means the cauliflower was overcooked or not blended long enough. Blend while hot with butter and parmesan, and add a splash of water if needed to allow the blades to smooth the texture.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.5g Net carbs 3% 46% 51%
Net carbs Fat Protein
4.5 gNet carbs
71.9 gProtein
64.4 gFat
1.5 gFiber
907.6Calories

Electrolytes

Na2656 mgSodium
K1241 mgPotassium
Mg86 mgMagnesium

Minerals

Calcium
234 mg
Iron
2.33 mg
Magnesium
86 mg
Phosphorus
750 mg
Potassium
1241 mg
Zinc
5.48 mg
Copper
0.359 mg
Selenium
115.3 µg

Vitamins

Vitamin A
274 µg
Vitamin C
16.8 mg
Vitamin D
1.5 µg
Vitamin E
4.11 mg
Vitamin K
78.0 µg
Thiamin (B1)
1.552 mg
Riboflavin (B2)
0.588 mg
Niacin (B3)
20.30 mg
Pantothenic acid (B5)
—
Vitamin B6
1.618 mg
Folate
35 µg
Vitamin B12
1.75 µg

Other nutrients

Choline
207.0 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

392.7 g per plate

One figure is unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.