Pork with Capers and Sour Cream
Transform your dinner table into a culinary masterpiece with this indulgent Pork with Capers and Sour Cream recipe! Tender pork medallions are seared to golden perfection and simmered in a rich, velvety sauce made with sour cream, tangy capers, and a burst of fresh lemon juice. The savory blend of sautéed onions, garlic, and parsley enhances every bite, creating a perfect balance of comfort and sophistication. This quick and easy one-pan dish, ready in under 45 minutes, pairs beautifully with fluffy mashed potatoes, buttered noodles, or steamed rice. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavors right at home.
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Recipe Information
Ingredients
- 500 grams pork loin
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon all-purpose flour
- 250 milliliters chicken or vegetable stock
- 150 grams sour cream
- 2 tablespoons, drained capers
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- to taste salt
- to taste ground black pepper
Instructions
Trim any excess fat from the pork loin and slice it into 1 cm (1/2 inch) thick medallions. Season both sides with salt and pepper.
Heat olive oil and butter in a large skillet over medium heat. Once hot, add the pork medallions in batches to avoid overcrowding the pan. Sear each side for 2-3 minutes until golden brown. Remove them from the pan and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
Sprinkle the flour into the pan and stir well to coat the onions and garlic. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring continuously to create a smooth sauce. Bring the sauce to a gentle simmer.
Lower the heat, and stir in the sour cream, whisking until well combined. Add the capers, lemon juice, and chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Return the seared pork medallions to the skillet along with any juices that have collected on the plate. Cover the skillet and let the pork simmer in the sauce for 5-7 minutes or until fully cooked (internal temperature of 63°C/145°F).
Serve the pork medallions with the creamy caper sauce over rice, mashed potatoes, or buttered noodles. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.8 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
