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.
• Prep and cook time: 35 minutes
• Yield: Serves 4
• 1 tsp dried oregano
• 1 tsp sugar, divided
• 1 tbsp Dijon mustard
• 1/4 tsp ground cumin
• 1 garlic clove, finely grated
• 2 tbsps plus 1/4 cup olive oil
• kosher salt, freshly ground pepper
• 1/2 bunch cilantro leaves with tender stems, chopped
• 1 lemon, zest finely grated (about 1 tsp), plus 2 tbsps fresh juice
• 4 1/2 inch thick bone-in pork chops (about 2 pounds), patted dry with paper towels
- 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.
This great family recipe is thanks to bon appetit at https://www.bonappetit.com/recipe/pan-seared-pork-chops-with-citrus-dressing