Sweet-and-Saucy Pork Chops
This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.
Yield
2
Ingredients
2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
Kosher salt
1 1/2 tsp. sugar, divided
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
Step 1
Season pork chops with salt and sprinkle evenly with 1/2 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.
Step 2
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.
Step 3
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Step 4
Add rosemary, capers, and 1/2 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.
Step 5
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°F).
Step 6
Transfer pork chops to plates and spoon sauce over.
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