Pork chops are an easy and delicious dinner, not only because they taste good but also because it's super simple to make a tasty sauce from the brown bits left over in the pan. Simply add some shallots, broth, wine, and other seasonings that you like, and, bingo bango, you've got a rich and flavorful sauce to top your chop with. Plus, it gives the pork chops a chance to rest while the sauce is being made and everyone wins.
Figs (which I love) are in season right now and I also happen to be a fan of salads, especially for rounding out a meal like this one. The sweetness of the figs contrasts nicely with the tanginess of the dressing and the creaminess of the cheese. If figs aren't available, you could substitute in pears, citrus segments, or even dried fruit.
Note: Make sure to remove the chops from the refrigerator at least 15 minutes before cooking them so they aren't cold, and pat them dry so that they get a nice sear on them.
For extra flavor, try adding fresh herbs like thyme or rosemary to the sauce.
- Yield:serves 2
- Active time: 30 minutes
- Total time:30 minutes
- 2 bone-in rib or center-cut chops (4 to 6 ounces each)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- ½ cup low-sodium chicken broth
- ½ cup white wine
- 2 tablespoons cold butter
- 5 ounces baby arugula
- 8 ounces mozzarella, torn into small pieces
- 2 medium shallots, thinly sliced (about 3/4 cup)
- 12 fresh figs, stemmed and halved
- 2 tablespoons sherry vinegar
Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper. Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil.
Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes. Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes. Remove from heat and stir in cold butter until emulsified.
While sauce reduces, combine the arugula, mozzarella, remaining 1/4 cup of shallots, and figs. Combine sherry vinegar and remaining 1/4 cup live oil in a small bowl and whisk with a fork to combine. Season to taste with salt and pepper.
Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad (you may not need all dressing) and serve with pork.