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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.
4
Servings
Tip
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. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.
40 minutes
Ingredients
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4
center-cut bone-in pork chops, about 8 ounces each and about ½-inch thick, patted dry
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Kosher salt and ground black pepper
Directions
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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.
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