Sweet-and-Saucy Pork Chops
Tender bone-in pork rib chops served with a rich, glossy sauce made from shallots, garlic, red wine vinegar, and capers. The meat is perfectly seared and finished in an emulsified butter sauce with aromatic rosemary.
Ingredients
- •2 piece bone-in pork rib chops
- •1 to taste Kosher salt
- •1½ tsp sugar
- •2 Tbsp extra-virgin olive oil
- •1 large shallot
- •4 cloves garlic
- •¼ cup red wine vinegar
- •3 sprigs rosemary
- •1 Tbsp capers
- •2 Tbsp unsalted butter
- •cut into pieces
Cooking Instructions
- 1.
Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. 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.
4 min
- 2.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
3 min
- 3.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
2 min
- 4.
Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
3 min
- 5.
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 bones should register 135°F).
3 min
- 6.
Transfer pork chops to plates and spoon sauce over.
1 min
