Juicy Pan-Seared Pork Chops with Citrus Dressing
Rather than marinating these chops ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor after they’ve cooked. The pinch of sugar helps these chops take on lots of color, and hard-searing on just one side ensures they’re not overcooked.
INGREDIENTS
* 4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels
* Kosher salt, freshly ground pepper
* 1 teaspoon sugar, divided
* 2 tablespoons plus ¼ cup olive oil
* 1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
* 1 garlic clove, finely grated
* 1 tablespoon Dijon mustard
* 1 teaspoon dried oregano
* ¼ teaspoon ground cumin
* ½ bunch cilantro leaves with tender stems, chopped
RECIPE PREPARATION
* Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.?
* Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).??
* Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.?
* Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.
Karl & Bobbi
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Conway, SC. USA
