Italian Sweet-and-Sour Pork Chops

 

Don’t forget to tent the chops with foil after removing them from the pan to ensure they stay warm while you make the sauce. And don’t add the butter all at once when finishing the sauce. Incorporating one piece at a time creates a glossy, lightly thickened consistency.

 

Four 8-ounce bone-in center-cut pork chops, each about 1 inch thick, patted dry

Kosher salt and ground black pepper

2 T. grapeseed or other neutral oil, divided

3 medium shallots, chopped

2 T. honey

2/3 cup red wine vinegar

3 T. salted butter, cut into 6 pieces

1 cup lightly packed fresh flat-leaf parsley, chopped

 

Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 tsp. salt and ½ tsp. pepper. In a 12-inch skillet over medium, heat 1 T. of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a large plate and tent with foil. Return the empty pan to medium, add the shallots and cook, stirring, until browned and slightly softened, 2 to 3 minutes. Add the honey and cook, stirring, until slightly darkened, about 30 seconds. Add the vinegar and simmer over medium-high until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. If the sauce breaks, add a few drops of water while swirling the pan until the sauce is once again shiny and emulsified. Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat. Season to taste, then sprinkle with the remaining parsley.