I know I've lamented my childhood hatred of pork chops, and how I am as an adult, fairly in love will all things pork. Pork belly, pork loin, pork shoulder? Yes, please. This is a really hearty, satisfying dish, so make sure you're hungry.
Thick-cut Pork Chop with Pan Sauce
- 1 thick-cut pork chop (bone-out)
- 1 c. snow peas
- 4 grape tomatoes, halved
- 1/2 small shallot, diced
- 1/2 c. brown sugar
- 1 T. peppercorns
- 1 T. coriander seeds
- pinch of crushed red pepper
- 2 T. dijon mustard
- 1/2 c. dry white wine
- splash of chicken stock
- olive oil
Fill a large storage bag with warm water. Add the brown sugar, coriander seeds, peppercorns, and crushed red pepper flake. Add a liberal amount of salt and submerge the pork chop in the liquid.Preheat the oven to 350 degrees. Remove the pork chop from the brine and pat it dry.
Heat 1-2 T. of olive oil in an oven-proof skillet. Season the pork chop with salt and pepper. Add the pork chop to the skillet and cook it for approximately 5 minutes per side; until you establish a nice brown crust. Transfer the pan to the preheated oven. Let the pork chop cook for 35 minutes. Using a meat thermometer, make sure the internal temperature is 140-145 degrees. Set the pork chop aside to rest for at least ten minutes.
Meanwhile, bring a pot of water to a boil and salt it liberally. While you are waiting for the water to boil, return the pan you cooked the pork chop in to a burner. Add the shallot and season lightly with salt. Let it cook for 2-3 minutes. Deglaze the pan with the wine and let it reduce by half. Add in the stock and mustard and whisk to combine. Let the sauce bubble and thicken.
Add the snow peas to the boiling water. Cook them for 1-2 minutes and then transfer them to a bowl of ice water to stop the cooking process. Toss the snow peas and tomatoes together and check to see if they need further seasoning.
Plate the pork chop with the snow peas beside it. Pour the pan sauce over the pork chop and serve.