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Rach shares her recipe for bone-in pork chops with a quick and easy pan sauce using maple syrup, mustard & capers.

Round them out with Rach's sides of Marinated Mushroom & Escarole Salad and Brown Butter Sage Mashed Potatoes & Parsnips, plus John's Sage Advice Cocktail, which was inspired by the meal.


  • 4 bone-in pork chops (about 1¼ inches thick)
  • Salt and pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 tablespoon flour
  • 3 tablespoons drained capers
  • ½ cup stock or bone broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons maple syrup or smoked maple syrup
  • A small handful of fresh parsley, finely chopped


Serves: 4


Preheat cast iron skillet over medium-high heat. Pat chops dry and season with salt and pepper, then cook in canola oil and brown 4 to 6 minute on each side, remove. Reduce heat to low, add butter and shallots and stir a minute, then add flour and stir, add capers, then stock, mustards and syrup, add chops back and turn 2 to 3 minutes, then top with parsley and remove from heat.