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.
Four 10-to-12-oz. pork chops (about 1 1/2 inches thick)
1/4 cup extra-virgin olive oil
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
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.
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.
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.
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.
4 oz. mature arugula, tough stems removed (about 4 cups)
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.
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.
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.
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.
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.
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.
*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…
1½ tsp. finely chopped thyme, plus leaves for serving
Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses, and 1 cup water in a medium bowl; set potlikker mixture aside.
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.
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.
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.
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.
Transfer pork chops to a platter; top with thyme leaves.
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!
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
Pat the pork chops dry and season with salt and pepper.
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.
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.
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.
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.
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.