Posted on by Cary Gersh

Sweet-and-Saucy Pork Chops

Sweet-and-Saucy Pork Chops
Serves 2
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
  2. Kosher salt
  3. 1½ tsp. sugar, divided
  4. 2 Tbsp. extra-virgin olive oil, divided
  5. 1 large shallot, chopped
  6. 4 garlic cloves, thinly sliced
  7. ¼ cup red wine vinegar
  8. 3 sprigs rosemary
  9. 1 Tbsp. drained capers
  10. 2 Tbsp. unsalted butter, cut into pieces
Instructions
  1. Season pork chops with salt and sprinkle evenly with ½ 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.
  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. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.Add rosemary, capers, and ½ 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.
  4. 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°).
  5. Transfer pork chops to plates and spoon sauce over.
Adapted from Bon Appétit
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calories
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fat
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protein
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carbs
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Adapted from Bon Appétit
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