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Milk Street's Chris Kimball shares a quick and easy pork chop recipe from his latest cookbook Tuesday Nights Mediterranean.
"Tuesday Night cooking just means this is something you can come up with at 5 and get on the table by 6," Chris says. "Italian agrodolce is a sweet-and-sour combination commonly used with vegetables, but here we borrow the flavor profile and make a quick pan sauce for the seared chops. Use bone-in chops that are about 1 inch thick—they're more flavorful than boneless and are thin enough to cook through on the stovetop. We chose red wine vinegar for its bright acidity; we found balsamic vinegar to be too sweet for this. Don't forget to tent the pork chops with foil after removing them from the pan to ensure they stay warm while you make the sauce. And don't add the butter all at once when finishing the sauce. Incorporating one piece at a time creates a glossy, lightly thickened consistency." –Chris
For more get-dinner-on-the-table-fast ideas, check out his Smoked Paprika-Oregano Seared Pork Tenderloin and Pork Spareribs with Peppers, Sage and Honey.
Adapted from Milk Street: Tuesday Nights Mediterranean by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company.
Ingredients
- Four 8-ounce bone-in center-cut pork chops (about 1-inch-thick each), patted dry
- Kosher salt and ground black pepper
- 2 tablespoons grapeseed or other neutral oil, divided
- 3 medium shallots, chopped
- 2 tablespoons honey
- ⅔ cup red wine vinegar
- 3 tablespoons salted butter, cut into 6 pieces
- 1 cup lightly-packed fresh flat-leaf parsley, chopped
Yield
Serves: 4
Preparation
Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 teaspoon salt and ½ teaspoon pepper.
In a 12-inch skillet over medium, heat 1 tablespoon oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a large plate and tent with foil.
Return the empty pan to medium, add the shallots and cook, stirring, until browned and slightly softened, 2 to 3 minutes. Add the honey and cook, stirring, until slightly darkened, about 30 seconds. Add the vinegar and simmer over medium-high until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. If the sauce breaks, add a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.
Off-heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat. Season to taste, then sprinkle with the remaining parsley.