These may just be the best pork chops I have ever eaten. Thank you to the September issue of Bon Appétit Magazine. I made a few changes to the recipe by omitting the sugar, adding balsamic vinegar, and using boneless chops. The salty, garlicky, tangy, divine sauce makes this a real crowd-pleaser. The meal comes together fast, so it is definitely one you can save for weeknight meals. Doubling or tripling the recipe is simple to do if you have a big family or guests for dinner. 

 

If your grocery store only has 1 to 1½ inch chops, butterfly the chops, and it will work perfectly.

 

Yield 2 servings 

 

2 - ¾-inch boneless pork chops 

Salt and pepper 

3 Tbsp Olive oil 

1 shallot, large, chopped finely

3 garlic cloves, thinly sliced

⅛ cup red wine vinegar

⅛ cup balsamic vinegar

3 sprigs rosemary

1 Tbsp capers

½ cup chicken broth

2 Tbs unsalted butter

 

Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Season the chops with salt and pepper on both sides. Sauté the chops, without turning them, for three minutes and golden brown on one side. Carefully turn the chops over to brown on the second side. This should take about two minutes. Remove the chops from the skillet onto a plate and tent with foil. 

 

Turn the skillet down to medium heat and add the remaining 1 Tbsp olive oil. Add the shallot and garlic. Stir the mixture continuously until garlic and shallots soften and reach a golden brown color. 

 

Add the two types of vinegar and let it simmer for one minute. Next, add the rosemary sprigs, capers, and the broth. Reduce the heat to medium-low and let it simmer gently for three minutes. Add the butter and swirl it around in the pan until it becomes smooth and emulsified. You can always add a little more broth if you need to make the sauce a bit thinner. 

 

Return the chops to the pan and let it all simmer together for two additional minutes. Spoon the sauce gently over the chops while simmering. Transfer the chops to plates, spoon additional sauce over the top, and serve.

 

If you want to serve this dish with a starch I would recommend polenta, potatoes, or rice. You can also add a green salad, cauliflower rice, or some sautéed vegetables on the side. 

 

The wine varietals I would recommend are Cabernet Sauvignon, Malbec, or a Zinfandel. A couple of my favorites are Keenan Cabernet Sauvignon, Catena Malbec, and Saldo Zinfandel. 

 

Just Salt It, and enjoy!