Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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