Citrus-and-Spice Pork Chops

By lorik

Thin pork chops can buckle during cooking and cook unevenly. To prevent this, we use kitchen shears to snip the fat surrounding the loin portion of each chop.

Ingredients

• VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh mint
• 2 teaspoons minced fresh thyme
• 1 1/2 teaspoons minced shallot
• 1 teaspoon sugar
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon grated lemon zest plus 2 tablespoons juice
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• PORK:
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 8 (4- to 6-ounce) bone-in pork rib chop, 1/2 inch thick, trimmed
• 2 tablespoons extra-virgin olive oil

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. FOR THE VINAIGRETTE: Whisk all ingredients together in bowl; set aside.

2. FOR THE PORK: Combine salt, pepper, sugar, cinnamon, cumin, and cloves in bowl. Using kitchen shears, snip through fat surrounding loin muscle of each chop in 2 places, about 2 inches apart, being careful not to cut too deeply into meat. Pat chops dry with paper towels and sprinkle all over with spice mixture.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 chops to skillet and cook until browned and meat registers 140 degrees, about 2 minutes per side. Transfer chops to platter, spoon half of vinaigrette over top, and tent with aluminum foil. Repeat with remaining oil, chops, and vinaigrette. Serve.