a simple and healthy pork chop recipe that is sure to please
2 1″ thick- bone in porkchops (look for some that have some marbling (fat)) Check out the pork chops at Country Gardens Farm. They are raised free range and have lots of marbling and flavor.
1 1/2 teaspoon sugar, divided (used to help the pork chops caramelize and develop a golden brown crust Optional: (I did not use the sugar for the coating and substituted honey in the sauce)
2 Tablespoons extra virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 Tablespoon drained capers
2 Tablespoons unsalted butter
Season pork chops with salt & sprinkle evenly with 1/2 teaspoon sugar. Optional: (I left the sugar out and just salted the chops)
Heat 1 Tablespoon oil in a large skillet over medium high.
Cook chops, undisturbed until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute.
Transfer chops to a plate. (they won’t be fully cooked), reduce heat to medium.
Pour remaining 1 Tablespoon oil into same skillet and add shallot and garlic. Cook stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 teaspoon sugar to skillet. Cook, swirling pan occasionally until vinegar is nearly evaporated, about 2 minutes. Optional:(I left out the sugar and added honey instead)
Add rosemary, capers and 1/2 cup water to skillet, season to taste with salt.
Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously until sauce becomes smooth, glossy and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce swirling occasionally until chops are cooked through, about 3 minutes (a thermometer inserted near the bone should register 135 degrees.
Transfer pork chops to plate and spoon sauce over them.
Recipe from bon appetit