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Served with Farro & Spinach with Lemon & Olive Oil

Spiced and Buttered Pork Chops

Sydney Willcox

Serves 4

4 pork rib or center-cut chops, 1” thick, bone-in

Kosher salt

2 - 3 tsp spice mix, recipe below

Flour, for dusting

2 - 4 tbsp high heat cooking oil, divided

2 tbsp butter, divided

1. Score the fat cap on each chop in 2–3 places with a sharp knife to prevent buckling. Pat dry with paper towels. Generously and evenly season with salt. If time allows, dry brine: Place chops on a wire rack set over a tray and refrigerate, uncovered, for at least 1 hour or up to 1 days. Remove from the fridge 30 minutes.

2. Preheat a large cast iron or stainless steel skillet over medium heat for a few minutes. Pat chops dry with paper towels. Season with spice mix, rubbing it into the meat. Lightly dust with flour with a very thin, see-through layer, brushing off excess.

3. Increase heat under pan to medium high and add a ⅛” of oil; when it's hot and just beginning to smoke, add 2 chops (cook in batches to avoid overcrowding). If buckling occurs, press gently with a flat spatula. Let chops cook undisturbed until browned, about 2–3 minutes. Flip and add 1 tbsp butter; brown on second side, about 2 minutes. Lower heat to medium and continue to cook, flipping every minute, until chops reach an internal temperature of 140-142F, about 3-4 minutes more. Remove to a plate and let rest 5 minutes. Discard used fat from pan, adding a fresh layer of oil. Return to pan medium high heat and cook the second batch of pork chops. After chops have rested, slice them against the grain before serving.

Spice Mix

1 tsp guajillo chile powder

½ tsp ground coriander seed

½ tsp grains of paradise or ground black pepper

½ tsp maple or brown sugar

1 bay leaf, finely ground, or ¼ tsp dried thyme

Pinch ground allspice, clove, or cinnamon

1. Combine all spices in a small bowl and mix well.

Cranberry Agrodolce

1–2 tsp olive oil
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
Pinch red pepper flakes, such as urfa

½” knob ginger, minced
¼–½ tsp coriander seed, toasted and ground
¼ cup low- or no-sodium chicken stock
1½ tbsp apple cider vinegar, or red or white wine vinegar
1 lb fresh or frozen cranberries
1 bay leaf
1 rosemary or sage sprig
1 orange or lemon, zested and juiced
3–4 tbsp honey, maple, or light brown sugar, to taste
1–3 tbsp cold unsalted butter, cubed

1. Place a small pot over medium heat and add the oil. When hot, add the shallot and season lightly with salt, pepper, and red pepper flakes. Cook gently, without browning, turning the heat down if needed, until the shallot is translucent and tender, about 3–4 minutes. Add the ginger and ground coriander and cook, stirring constantly, until aromatic, about 30 seconds.
2. Add the stock, vinegar, cranberries, bay leaf, herb sprig, and citrus zest. Bring to a boil, then reduce to a gentle simmer. Stir in 2 tbsp of the honey or sugar and cook until the cranberries begin to pop and the sauce starts to thicken, about 6–8 minutes. Stir in the juice from half the citrus and simmer 1 minute. Use a potato masher or the back of a spoon to gently crush some of the cranberries, leaving some whole for texture.
3. Remove from the heat and discard the bay leaf and herb sprig. Taste and adjust with more citrus juice or vinegar for acidity or honey or sugar for sweetness. If the sauce seems too thick, add a splash of stock or water. Let cool for 1–2 minutes, then whisk in 1 tbsp butter until melted and glossy. Add more butter if desired to help round the fellow and mellow sharpness. Taste and adjust to your liking.