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Italian Sweet-and-Sour Pork Chops
Italian agrodolce is a sweet-and-sour combination commonly used with vegetables, but here we borrow the flavor profile and make a quick pan sauce for seared pork chops. Use bone-in chops that are about ½ inch thick—they're more flavorful than boneless and are thin enough to cook through on the stovetop. We chose red wine vinegar for its bright acidity; we found balsamic vinegar to be too sweet for this.
center-cut bone-in pork chops, about 8 ounces each and about ½-inch thick, patted dry
Kosher salt and ground black pepper
01Using 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 teaspoon salt and ½ teaspoon pepper.