Name: Sweet-and-Saucy Pork Chops
Yield: 2 servings
Ingredients: 2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too); Kosher salt; 1 1/2 tsp. sugar, divided; 2 Tbsp. extra-virgin olive oil, divided; 1 large shallot, chopped; 4 garlic cloves, thinly sliced; 1/4 cup red wine vinegar; 3 sprigs rosemary; 1 Tbsp. drained capers; 2 Tbsp. unsalted butter, cut into pieces

Two pork chops on a plate scattered with garlic chips capers and rosemary all bathed in a translucent brown sauce.

Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell

For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.

Recipe information

Yield
2 servings

Ingredients

2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)

Kosher salt

1 1/2 tsp. sugar, divided

2 Tbsp. extra-virgin olive oil, divided

1 large shallot, chopped

4 garlic cloves, thinly sliced

1/4 cup red wine vinegar

3 sprigs rosemary

1 Tbsp. drained capers

2 Tbsp. unsalted butter, cut into pieces

Preparation

Step 1
Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Step 2
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Step 3
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Step 4
Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Step 5
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
Step 6
Transfer pork chops to plates and spoon sauce over.