Seared Bone-In Pork Chops and Shishitos
Whack this out in a flash on a Friday evening after work — pan-seared pork chops, blistered shishitos. With rice or garlicy mashed potatoes. Pour out a chilled Gruner Veltliner. And call it dinner:
Take the chops out of the fridge right when you get home – letting meats come to room temp before cooking helps make sure everything is even. Rub with a drizzle of canola or peanut oil, season with sea salt, cracked pepper and garlic powder. And maybe some paprika. Get a pan screaming hot, drizzle in a touch of oil. For these fat chops sear about 4 mins one side, 3 mins the other. For skinnier chops go less. Let rest 5 mins before serving. Once you lay the chops into the pan, get the shishitos going– click here for my post on those bad boys.
There was a time (umm, hello 1981) when everyone cooked pork to a dry 180º brick. Pearls were clutched at a touch of pink. But believe me you — say yes to medium rare pork!
p.s. – for a pan sauce — after evacuating chops deglaze pan with a splash of white. Add a bit of chicken stock and reduce. If you have some fresh thyme, sage or rosemary toss that in. Drop in a knob of cold butter and swirl until melted. Pour over chops (or directly into your mouth).
