Tag Archives: pork chops

Rosemary and Dried Cherry Pork Chops

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How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Hot Honey-Glazed Pork Chops

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OMG, these skillet-cooked pork chops have it all going on, and then some. Here, Calabrian chiles combine with bright orange juice, honey, and salt for a sweet and zippy marinade that infuses the meat with smoky, fruity flavor while simultaneously tenderizing the chops. And sucking the meat off the bones is a must!

Calabrian chiles have a moderate heat level, comparable to cayenne peppers. There are three major types of Calabrian chiles, and their heat ranges from warming and tangy to mildly fruity. Whole jarred Calabrian chiles, such as the ones called for in this recipe, tend to be more warming and tangy than fruity.

Can’t quickly source Calabrian chiles? Do what we did and use Fresno chiles as a substitution. Chop a couple of them up, sauté in about 1 tablespoon olive oil for several minutes, then strain the oil from the chiles. Separate and use both for the recipe.

Aside from adding flavor to a dish, raw honey is mildly acidic and contains trace amounts of a key enzyme called protease, which both help break down connective muscle tissue, gradually tenderizing tougher meat cuts. For more tender cuts like these chops, honey caramelizes the surface for a cracking crust suffused with toasty notes and a lustrous glaze that doesn’t require much work on your behalf.

Remember you’ll be marinating the pork chops for at least 1 hour. Ours marinated for 2 1/2 hours. And by all means, get the rib chops. We kept oohing and aahing through out the dinner, and again with the leftovers. It is on the short list to make again.

Hot Honey-Glazed Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup plus 1 Tbsp. orange juice, divided
  • 2 Tbsp. plus 1/4 cup honey, divided
  • 2 Jarred whole Calabrian chiles, chopped, plus 2 tsp. chile oil, divided
  • 1 Tbsp. kosher salt, divided, plus more to taste
  • 4 Bone-in rib-cut pork chops (about 1 inch thick) (about 2 lbs.)
  • 1 tsp. black pepper
  • 2 Tbsp. canola oil, divided
  • 2 Shallots, sliced
  • 4 Garlic cloves, thinly sliced 
  • 1 1/4 cups chicken broth
  • 1 Tbsp. Dijon mustard
  • 1 Whole small navel orange, sliced into half-moons
  • 2 Tbsp. cold unsalted butter, cut into 2 pieces 
  • 2 tsp. fresh thyme leaves

Directions

  1. Whisk together 3/4 cup orange juice, 2 tablespoons honey, Calabrian chile oil, and 1 teaspoon salt in a small bowl. Transfer mixture to a large ziplock plastic bag; add pork chops. Seal bag, and turn to coat pork. Refrigerate for at least 1 hour and up to 8 hours.
  2. Preheat oven to 425°F. Place marinated pork chops on a large plate; reserve marinade. Pat pork chops dry using paper towels. Sprinkle both sides evenly with black pepper and remaining 2 teaspoons salt.
  3. Heat a 12-inch cast-iron skillet over high until starting to smoke. Reduce heat to medium. Add 1 tablespoon canola oil to skillet, swirling to coat. Add 2 pork chops; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Transfer to a plate, browned side up; repeat cooking process with remaining 2 pork chops. Set aside.
  4. Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes. Add chicken broth, and bring to a boil over high. Boil, stirring often, until slightly reduced, about 1 minute. Add reserved marinade, and continue to boil for 1 minute. Reduce heat to medium; add chopped Calabrian chiles. Place pork chops in skillet, browned side up, and bake until a meat thermometer inserted into thickest portion of pork chops registers 140°F, about 12 minutes.
  5. Transfer pork chops to a plate. Bring marinade mixture in skillet to a boil over medium-high. Whisk in mustard, remaining 1/4 cup honey, and remaining 1 tablespoon orange juice until combined. Add orange slices, and cook, stirring occasionally, until mixture is thickened and begins to resemble a sauce, about 4 minutes. Remove from heat; add butter, 1 tablespoon at a time, whisking until emulsified, about 1 minute. Season to taste.
  6. Nestle pork chops in skillet, spooning orange slices and sauce over pork chops. Sprinkle with thyme; serve.

http://www.lynnandruss.com

Recipe by Andee Gosnell for Food & Wine

Pan-Fried Breaded Pork Chops

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Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. That being said, we were recipients of some meat from a recently butchered pig. Our friends gifted us a few cuts that were already wrapped in freezer paper. When we thawed them, we realized there were two loin and two shoulder chops, as opposed to center-cut loin chops. In the end, it didn’t make any difference.

For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Take note: dry, fine store-bought crumbs will not yield the same result.

Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. We paired ours with some Spanish-Style Butter Beans and toasted garlic bread.

The most important thing is to bread the chops early and let sit uncovered in the fridge for a couple of hours. It really makes a difference. The crust sautés beautifully without being greasy or falling off.

Pan-Fried Breaded Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 (8-oz.) center-cut pork chops, about ½-inch thick
  • Kosher salt and black pepper
  • 2 eggs, beaten
  • ½ cup milk
  • Small pinch of cayenne powder
  • All-purpose flour, for sprinkling
  • 3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
  • 1 cup clarified butter/ghee, extra-virgin olive oil or lard, plus more as needed
  • Lemon wedges, for garnish

Directions

  1. Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  2. Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  3. Sprinkle flour generously over the chops on both sides, then shake off excess.
  4. Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  5. Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  6. Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  7. Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of ½ inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  8. Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

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Recipe by Davis Tanis for The NYTimes Cooking

Mustardy Cider-Braised Pork Chops

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Braising doesn’t always mean long cooking times. For tender cuts like pork chops, the secret to a great braise lies in the method, not in hours on the stove. First, a hard sear on the meat, as well as halved shallots and apples, creates a beautiful fond (the wonderfully delicious caramelized little bits left in the bottom of the pan after cooking).

Deglazing the pan with a tart-savory combination of hard cider, vinegar, and stock loosens up that layer of browned goodness and reduces down to gravy in about 20 minutes. To finish, the chops simmer in the sauce until they’re cooked through. Voilà: cooked-all-day depth in just an hours time.

Our changes? If it serves 4, then why only use 3 shallots? We added a fourth one, so each serving received two halves (and next time we may be inclined to add even more). Our intuition took over when thinking about the amount of time the apples actually cooked. The original directions have you put the browned halves back into the pan when the chops get added back. If you want firm apples, then by all means, wait until then to add them to the pan. If like us, you prefer softer bites, then arrange them cut side up when placing the thyme bundle into the sauce.

Otherwise, pretty much everything was spot on. Make sure to use a very large pan to hold all of the ingredients. And that sauce—it was sooo good, you may be tempted to drink any leftovers… Serve with egg noodles, polenta or mashed potatoes.

Mustardy Cider-Braised Pork Chops

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 4 1½”-thick bone-in rib pork chops (about 2 lb. total)
  • 3 Tbsp. sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
  • 1 Tbsp. freshly ground pepper, plus more
  • 2 Tbsp. vegetable oil
  • 3 medium Granny Smith or Gala apples, halved through equators, remove core and seeds
  • 4-8 medium shallots, peeled, halved lengthwise through root ends
  • 4 garlic cloves, finely grated
  • ¼ cup Dijon mustard
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. unsalted butter
  • 2 cups sweet hard apple cider (such as Angry Orchard)
  • 1 cup chicken broth
  • 1 Tbsp. apple cider vinegar
  • 10–12 sprigs thyme, tied together with kitchen twine
  • Finely chopped chives (for serving)

Directions

  1. Pat four 1½”-thick bone-in rib pork chops (about 2 pounds total) dry with paper towels. Sprinkle all over with 3 Tbsp. sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tablespoon freshly ground pepper. Heat 2 tablespoon vegetable oil in a large cast-iron skillet over high. Working in batches if needed, cook pork chops, turning halfway through, until deeply browned, about 5 minutes total. Transfer to a large plate.
  2. Working in batches if needed, cook 3 medium Granny Smith or Gala apples, halved through equators, and 3 medium shallots, peeled, halved lengthwise through root ends, cut sides down, in same skillet, gently pressing down on them with a spatula to create contact with pan, until golden brown on cut sides, about 2 minutes (it’s okay if shallots fall apart). Transfer apples to plate with chops.
  3. Reduce heat to medium, add 4 garlic cloves, finely grated, to pan, and cook, stirring constantly, just until fragrant, about 30 seconds. Add ¼ cup Dijon mustard, 3 tablespoon all-purpose flour, and 2 tablespoon unsalted butter; stir to coat shallots. Pour in 2 cups sweet hard apple cider, 1 cup low-sodium chicken broth, and 1 tablespoon apple cider vinegar, scraping up browned bits and flour stuck to bottom of pan and incorporating into liquid.
  4. Add thyme bundle and apple halves arranging them cut sides up, and bring mixture to a simmer. Partially cover (use a baking sheet if you don’t have a lid) and simmer until sauce is thick enough to coat a spoon, about 20 minutes. Taste and season with salt and pepper.
  5. Place pork chops in sauce, and partially cover. Simmer until an instant-read thermometer inserted into the thickest part of a pork chop registers 145°, 7–10 minutes. Remove from heat; sprinkle with finely chopped chives and season with more pepper to serve.

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Recipe by Inés Anguiano for Bon Appétit Magazine

Oven-Braised Pork Chops with Red Onion and Pears

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Oh, what a wonderful cool-weather meal. Here’s where you want to get thick, bone-in chops, and take the temperature starting after they’ve been roasting in the oven for 10 minutes. The chops will be ready at 135 F. If they have not reached that temperature, return the skillet to the oven and check the chops’ internal temperature every 5 minutes until they reach the desired temperature. You definitely don’t want them to dry out.

Once the chops are done, remove them to a platter and cover them with aluminum foil. Give the pears and onions a stir, return them to the oven, and cook them until they are tender and the juices are syrupy and dark brown, this could be anywhere from 10-20 minutes depending on how long it took the pork to reach temperature.

The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting.

For some dishes, you want the onions cut fine, so they almost disappear. Here, cut the onions large—and the pears, too—so they keep their shape and don’t fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.

To ensure juicy results with today’s very lean pork products, use a dry brine before cooking them. For this recipe, pat the pork chops dry with a paper towel. Season the pork chops generously on all sides with sugar, a total of one tablespoon divided between all four. Then season them generously with salt to taste. Place them on a wire rack set in a rimmed baking sheet and refrigerate them, uncovered, for at least 8 hours and up to 24.

Oven-Braised Pork Chops with Red Onion and Pears

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 cups balsamic vinegar
  • 4 Tbsp. extra virgin olive oil
  • 6 garlic cloves, peeled
  • 4 center-cut pork rib chops, each about 12 oz. and 1 1/4″ inch” thick
  • 1 large red onion (about 12 oz.), cut into 8 wedges
  • Salt
  • Freshly ground pepper
  • 2 ripe but firm bosc pears, peeled, cored and cut into 8 wedges
  • 1/4 cup red wine vinegar
  • 2 Tbsp. honey

Directions

  1. In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/2 cup. Set aside.
  2. Preheat oven to 425 degrees F. Season the chops well with salt and pepper on both sides. Heat the oil in a large, heavy skillet with a flameproof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Remove the garlic cloves and reserve.
  3. Lay the pork chops in and cook until the undersides are browned, about 5 minutes. Turn the chops and continue cooking them until the second side of the chops has browned, about 5 minutes. Remove the chops to a platter.
  4. Place the onion and pear wedges in the skillet with the cut side down. Once they are lightly browned, turn them over and brown the other side. Stir the red wine vinegar and honey together in a small bowl until the honey is dissolved. Pour the vinegar/honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet.
  5. Return the chops to the skillet, placing them on top of the pears and onions. Place the skillet in the oven and roast for 10 minutes, then check the internal temperature of the pork chops. The chops will be ready at 135 F. If they have not reached that temperature, return the skillet to the oven and check the chops’ internal temperature every 5 minutes until they reach the desired temperature. Once the chops are done, remove them to a platter and cover them with aluminum foil. Give the pears and onions a stir, return them to the oven, and cook them until they are tender and the juices are syrupy and dark brown, this could be anywhere from 10-20 minutes depending on how long it took the pork to reach temperature.
  6. Remove the skillet from the oven. Return the chops to the skillet and turn to cover them in the pan juices. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic vinegar reduction around the edge of the plate.

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Recipe courtesy of Lidia Bastianich

Colombian-Style Asado Pork Chops

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The flavor, a bold blend of sweet and savory, with herbs and onions most obvious, but sugar and brine almost as pronounced. The thick pork chops are drenchingly moist and wildly flavorful. Each bite has briny and spicy and rich and savory.

This recipe is an attempt to recreate a Bogotá asado mix. Instead of a mix of meats, this option is for easy-to-cook, richly flavorful bone-in pork chops. Typically it includes achiote, a seed that adds vivid red-orange color and mild, earthy notes. Easier-to-source sweet paprika is substituted here, and cider vinegar is a stand-in for apple wine (a beverage similar to dry hard cider) to bring tart, fruity notes that balance the spices and herbs.

A blender makes quick work of the seasoning paste, half of which coats the chops for marinating; the rest is brushed onto the pork midway through cooking. If desired, serve with roasted potatoes and/or fried plantains, as asado is served in Bogotá. We paired ours with grilled broccoli and pickled shallots.

Don’t scrape the seasoning paste off the chops before grilling. The paste aids with browning and develops a rich, heady aroma along with depth of flavor on the grill.

Colombian-Style Asado Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup sweet paprika
  • 2 scallions, roughly chopped
  • 2 bay leaves
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. ground allspice
  • 2 medium garlic cloves, smashed and peeled
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. packed brown sugar
  • 2 Tbsp. grapeseed or other neutral oil
  • Kosher salt and ground black pepper
  • 4 10- to 12-oz. bone-in pork loin chops (each ¾ to 1 inch thick), patted dry
  • Lime wedges, to serve (optional)

Directions

  1. In a blender, combine the paprika, scallions, bay, cumin, thyme, allspice, garlic, vinegar, sugar, oil, ¼ cup plus 2 tablespoons water, 2 teaspoons salt and 1 teaspoon pepper. Blend, scraping the jar as needed, until smooth, about 30 seconds. Measure ⅓ cup of the paste into a small bowl, then stir in 2 tablespoons water; cover and set aside or cover and refrigerate if you will be marinating the chops for more than 2 hours. It is preferable to marinate a full 24 hours if possible.
  2. Coat the chops on all sides with the remaining seasoning paste, rubbing it into the meat. Set on a large plate or baking dish, cover and refrigerate for at least 1 hour or up to 24 hours.
  3. When you are ready to cook the chops, remove from the refrigerator (along with the reserved seasoning paste, if refrigerated) and let stand at room temperature while you prepare a charcoal or gas grill.
  4. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  5. Without scraping off the seasoning paste, place the chops on the grill (on the hot side, if using charcoal). Cook, uncovered, until nicely charred on the bottoms, 5 to 7 minutes.
  6. Brush the chops with about half of the reserved seasoning paste, then flip the chops and brush with the remaining reserved seasoning paste. Cook, uncovered, until the second sides are well charred and the centers near the bone reach 135°F or are just barely pink when cut into, another 5 to 7 minutes.
  7. Flip the chops once again and cook for about 1 minute to heat the newly applied seasoning paste. Transfer to a platter and tent with foil; let rest for 10 minutes. Serve with lime wedges (if using).

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Recipe from an adaptation by Diane Unger for Milk Street

Spicy Sheet Pan Pork Chops and Broccoli

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Try this super-simple meal full of flavor due to the pickled peperoncini which adds spice and tanginess in the form of brine. They are also known as Tuscan peppers, which are a sweet, mild variety of chili pepper. That being said, we decided to use our cherry pepper and banana pepper rings which were already sliced down.

Our other substitutions included thick pork chops as opposed to the rib-chops, and incorporating a 19-ounce can of chickpeas instead of the suggested 15-ounce amount.

Preheating the empty sheet pan in the oven is a great way to brown ingredients without having to take the time to sear them on the stove. We were a little disappointed at the outcome because the broccoli was still too firm and the pork was a bit overdone. To counter that issue, we suggest you *microwave the broccoli with water for a few minutes before adding the florets to the preheated sheet pan; and check the chops temperature after 10 minutes on the second side. If they are done, remove them to a plate and cover with foil until the broccoli is tender.

On another note, The Hubs decided to increase the seasoning on the chops with more than just salt, so he also sprinkled them with a half teaspoon each of garlic powder and black pepper. We also think tossing in 6 to 8 peeled garlic cloves would enhance the dish.

Spicy Sheet Pan Pork Chops and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10-to-12-oz. pork chops (about 1 1/2 inches thick)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1 head broccoli, cut into florets*
  • 1 15-oz. can chickpeas, rinsed, drained, and patted dry
  • 8 whole pickled peperoncini, halved lengthwise, plus 1/4 cup brine
  • Our additions: 8 peeled garlic cloves, 1/2 tsp. garlic powder, and 1/2 tsp. ground black pepper

Directions

  1. Preheat the oven to 425 degrees with a rimmed sheet pan on the bottom rack. Rub the pork chops with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt. Set the pork chops on the preheated baking sheet, and roast until they’re browned on the underside, about 10 minutes.
  2. Meanwhile, toss the broccoli, chickpeas and peperoncini with the remaining 2 tablespoons olive oil in a large bowl. Season with salt. Flip the pork chops, and set them to one side of the pan.
  3. Add the broccoli mixture, peperoncini brine, and 1/2 cup water. Continue to roast, stirring once halfway through, until the broccoli is charred and tender and the pork chops are cooked through, 25 to 30 minutes, and serve.

http://www.lynnandruss.com

Recipe from Lidia Bastianich

Grilled Pork Chops with Plum Mostarda

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Absolutely delicious, this pork chop dinner was both slightly sweet and slightly spicy, with neither profile overwhelming the other. The Hubs is typically not fond of stone fruit, so when I mentioned that I’d like to make this recipe from Bon Appétit, he hesitantly got on board. After the first bite, he, and I, were amazed how much we plum loved it!

No doubt this will get on our rotation for company in the near future. The plum mostarda can easily be made ahead and rewarmed the evening of the party. All the host would have to do is season and grill the chops. The arugula gets mixed with a little of the sauce, and a simple side dish, such as a corn sauté completes the meal.

These grilled pork chops keep things simple—which is great when you are entertaining. Pop your seasoned plums onto the grill just before you add the meat. Then once everything is good and charred, toss the plums in the zingy dressing inspired by the flavors of mostarda, a sharp, heavy-hitting Italian condiment of candied fruit and dry mustard (used here is whole grain and Dijon mustard, red wine vinegar, and shallots).

Not able to source pork rib chops at the grocery store, we opted for loin chops—just make sure they are at least an inch thick. For the rub, we mixed together and pimentón and brown sugar then added 1 1/2 teaspoons salt and 1/2 teaspoon pepper before sprinkling on the meat.

Grilled Pork Chops with Plum Mostarda

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 medium shallot, finely chopped
  • ¼ cup red wine vinegar
  • 2 Tbsp. whole grain mustard
  • 1 Tbsp. plus 1 tsp. granulated sugar
  • 2 tsp. Dijon mustard
  • ½ cup extra-virgin olive oil, plus more for grill
  • 2 tsp. finely chopped oregano
  • Kosher salt, freshly ground pepper
  • 4 large ripe plums, halved, pitted
  • 2 1”-thick bone-in pork rib chops
  • 2 tsp. light brown sugar
  • ½ tsp. smoked paprika
  • 4 oz. mature arugula, tough stems removed (about 4 cups)

Directions

  1. Whisk together shallot, vinegar, whole grain mustard, granulated sugar, and Dijon mustard in a medium bowl. Gradually stream in ½ cup oil, whisking vigorously until emulsified. Whisk in oregano and season with salt and pepper. Set vinaigrette aside.
  2. Prepare a grill for medium-high heat; oil grate. Grill plums, cut side down, until charred and fruit releases easily from grill, about 2 minutes. Transfer to a cutting board and let cool.
  3. Season pork chops all over with salt and pepper and sprinkle with brown sugar and paprika. Grill, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as chops rest), 10–12 minutes. Transfer to a platter and let rest 10 minutes.
  4. Meanwhile, cut plum halves into 2 or 3 wedges each and add to reserved vinaigrette; toss gently to coat. Season plum mostarda with salt and pepper.
  5. To serve, toss arugula with some plum mostarda in a large bowl to coat; transfer to plates. Spoon more plum mostarda over pork chops; serve chops with arugula salad alongside.

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Adapted by a recipe from Tiana Gee for Bon Appétit

PotLikker

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Curious? We certainly were. Let me put your mind at ease. Potlikker, or Pot Liquor, a Southern tradition, is the brothy liquid gold left behind after boiling greens and beans. However, here potlikker is made from scratch and used as an ultra-concentrated broth—often the first step in imbuing a dish with layers of meaty flavor. The potlikker is made with dry-cured country ham, but if you can’t find it, get smoked ham hocks which will bring similar intensity.

The juicy seared pork chops get smothered in a rich brown gravy made with the savory Country Ham Potlikker for layer upon layer of Southern comfort. Making the broth is a crucial first step, so be sure to read through the recipe before you begin to make the Smothered Pork Chops dinner. We actually made the potlikker the day before, which saved a lot of time on dinner day.

We served our chops over hot buttered egg noodles with a wedge of braised cabbage.

*After the simmering was done, we deemed the sauce too thin. The pork chops were removed to a platter and covered with foil, while we reduced the sauce by boiling it over medium-high heat for an extra 10 minutes. When ready, remove the foil from the meat and pour the thicker sauce over the chops, sprinkle with thyme leaves and serve.

The meal was outstanding! We practically became plate-lickers of the potlikker sauce left on the dinnerware… The Bon Appétit article had a few more potlikker broths and companion recipes, so I’m sure this won’t be the last. For instance, Braised Chicken Thighs with Olives and Herbs to go with a smoked paprika and sun-dried tomato potlikker… my mouth is watering already…

Country Ham Potlikker Gravy

  • Servings: Yields 2 1⁄2 cups
  • Difficulty: easy
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Ingredients

  • 1 1½-oz. piece country ham or one 12-oz. smoked ham hock
  • 2 garlic cloves, finely chopped
  • ¾ tsp. crushed red pepper flakes
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Directions

  1. Bring ham, garlic, red pepper flakes, salt, and 1 quart water to a boil in a large saucepan. Reduce heat and simmer, skimming foam from surface as needed, 1 hour.
  2. Strain through a fine-mesh sieve into a medium heatproof bowl. Pick out ham and reserve for another use; discard remaining solids.

Do Ahead: Potlikker can be made 5 days ahead. Let cool. Transfer to an airtight container and chill, or freeze up to 3 months.

http://www.lynnandruss.com

Smothered Pork Chops in Potlikker Gravy

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups (or more) Country Ham Potlikker
  • 2 Tbsp. distilled white vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. ground allspice
  • 1 tsp. mild-flavored (light) molasses
  • ⅓ cup all-purpose flour
  • 4 1″–1½”-thick bone-in pork chops
  • Kosher salt, freshly ground pepper
  • ⅓ cup vegetable oil
  • 2 medium onions, thinly sliced
  • 6–8 garlic cloves, finely chopped
  • 1 Tbsp. finely chopped marjoram
  • 1 Tbsp. finely chopped rosemary
  • 1½ tsp. finely chopped thyme, plus leaves for serving

Directions

  1. Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses, and 1 cup water in a medium bowl; set potlikker mixture aside.
  2. Place flour in a shallow bowl. Pat pork chops dry; season with salt and pepper. Dredge chops in flour, shaking off excess, and transfer to a platter. Set remaining flour in bowl aside.
  3. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork chops until golden brown, about 3 minutes per side; transfer to a plate.
  4. Reduce heat to medium. Add onions and garlic; cook, stirring, until onions are softened, about 4 minutes. Reduce heat to low. Sprinkle reserved flour evenly over; cook, stirring often and scraping up any browned bits, until onions are beginning to brown, 6–8 minutes.
  5. Add reserved potlikker mixture; whisk until incorporated and lump-free. Bring to a boil, then add marjoram, rosemary, and 1½ tsp. thyme. Reduce heat to medium-low; return pork chops and any accumulated juices to pot. Cover and simmer until pork chops are tender, 70–80 minutes. If gravy looks too thick, thin with more potlikker or water. (*If it’s too thick, reduce the sauce, see above.) Taste gravy and season with more salt as needed.
  6. Transfer pork chops to a platter; top with thyme leaves.

http://www.lynnandruss.com

Adapted from a recipe by Carla Hall for Bon Appétit

Pork Chops and Cabbage with Mustard Cream Sauce

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Thin center-cut pork chops, quick-cooking cabbage and a simple sauce make this German-style dish a great option for busy weeknights. This one-skillet recipe is keto-friendly, too. BUT, we used two thick, bone-in chops and added some cooked egg noodles (thus eliminating the keto-friendly advantage).

In addition, we added sliced garlic and increased the amount of onion from 1/2 to a whole onion. Because our chops were bone-in and thicker, we did have to increase the cooking time slightly. Use an instant-read thermometer to check the temperature which should come to 150°. The temp will rise slightly while resting under foil.

In the end, the meal was fantastic and loved the fact that we had leftovers!

Pork Chops and Cabbage with Mustard Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 thin center-cut boneless pork chops (about 1 pound total)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 1/2 head green cabbage, roughly chopped (about 1 pound)
  • 1 Tbsp. butter
  • 3/4 cup heavy whipping cream
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. white pepper, or to taste
  • Chopped fresh parsley, for garnish

Directions

  1. Pat the pork chops dry and season with salt and pepper.
  2. In a large skillet over medium-high heat, heat the oil over until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover with foil to keep warm.
  3. Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
  4. Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.
  5. Add the chops back to the skillet. Lowe the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
  6. Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

http://www.lynnandruss.com

Recipe compliments of Tom McCorkle for The Washington Post