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).