Wow! these Sweet and Saucy Pork Chops are so good! When I received my 2019 issue of bon appetit this recipe was on the cover and I’m telling you I had to immediately make this recipe! When I saw pork chops, fresh rosemary, garlic, capers, something that looked like onions but was shallots I was in!
Quick Sweet & Saucy Pork Chops
Not only are these chops delicious, but they are quick! I think it took me 20 minutes to cook the entire meal! I served the pork chops with long-grain white rice that was seasoned with a little salt and pepper and butter. As a side dish, I had my Sautéed Spinach which takes minutes! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.
I realize it is hard to get a meal on the table with school going on and all the activities going on, but there’s no reason out because this dish is so fast. 20 minutes! Bon appetit commented “For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.”
I used Center Cut Pork Chops because you get a consistent pork chop with each chop. Sam’s Club had some really beautiful chops the other day so I purchased them. https://www.samsclub.com/p/pork-center-cut-loin-chops-priced-per-pound/prod20995802?xid=plp_product_1_1.
Quick, Sweet and Saucy Pork Chops
Here’s this quick and easy recipe! Enjoy!
Sweet and Saucy Pork Chops
Ingredients
- 2 1" Thick bone-in center cut pork chops (look for the most marbled ones you can find, preferably with some fat cap too)
- kosher shalt
- 1 1/2 tsp. sugar
- 2 tbsp. extra virgin olive oil, divided
- 1 large shallot, chopped
- 4 garlic cloves, thinly sliced
- 1/4 cup red wine vinegar
- 3 sprigs rosemary
- 1 tbsp. drained capers
- 2 tbsp. unsalted butter, cut into pieces
Instructions
- 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.
- 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.
- 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.
- 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°).
- Transfer pork chops to plates and spoon sauce over.
