Italian Sweet-and-Sour Pork Chops
MAKES 4 SERVINGS
Italian agrodolce is a sweetand-sour combination commonly used with vegetables, but here we pair the flavor profile with pork chops. We sear the chops in a skillet, then let them rest so the juices redistribute throughout the meat. This is the perfect time to make a quick pan sauce. Use bonein chops that are about 1 inch thick — they’re more flavorful than boneless and are thin enough to cook through on the stove top.
We chose red wine vinegar for its bright acidity; we found balsamic vinegar to be too sweet for this.
Be sure to tent the chops with foil after removing them from the pan to ensure they stay warm while you make the sauce. And the butter should not be added to the pan all at once when finishing the sauce; incorporating one piece at a time creates a glossy, lightly thickened consistency.
Four 8-ounce bone-in centercut pork chops, each about 1 inch thick, patted dry
Kosher salt and ground black pepper
2 tablespoons grape-seed or other neutral oil, divided 3 medium shallots, chopped
2 tablespoons honey
²/³ cup red wine vinegar
3 tablespoons salted butter, cut into 6 pieces
1 cup lightly packed fresh flatleaf parsley, chopped, divided
Using a paring knife, make a couple of vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with salt and pepper.
In a 12-inch skillet set over medium heat, warm 1 tablespoon of oil until barely smoking. Add the chops and cook until well browned on the bottom,
3 to 5 minutes. Flip and cook until the centers reach 135 degrees, another 3 to 4 minutes. Transfer to a large plate and tent with foil.
Return the empty pan to medium heat, add the shallots and cook, stirring, until browned and slightly softened, 2 to 3 minutes. Add the honey and cook, stirring, until slightly darkened, about 30 seconds.
Add the vinegar and simmer over medium-high heat until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. If the sauce breaks, add a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.
Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat. Season to taste, then sprinkle with the remaining parsley.