You asked me today what a soufflé is. A delicious cloud, I said. That was my inspiration for the pea soufflé that accompanied our pork chops tonight. Because you are my inspiration for life itself.
Love from Mom
2 pork rib chops, blade end, about 1.5″ thick
2 tbsp salt
1.5 tsp sugar
1 tsp black pepper
2 tbsp vegetable oil
2 tbsp butter
2 banana shallots, peeled and thinly sliced
8 springs fresh thyme, finely chopped
A. Using paper towels, pat the pork chops dry. Season all sides of the pork chops with the salt, sugar and black pepper. Place them on a wire rack over a rimmed baking tray. Refrigerate overnight (at least 8 hours), uncovered.
The next day, preheat the oven to 350F. Place the baking tray with the pork chops in until the meat thermometer registers between 110-120F at the thickest part (medium) (25-30 minutes).
B. In a large stainless steel skillet, heat the vegetable oil until it is smoking. Sear the pork chops on both sides until golden brown and well-crusted.
Using a pair of tongs, stack the pork chops up to sear the fat caps along the side until crisp. Set aside to rest for 5 minutes.
C. In the skillet with the pork drippings, melt the butter. Fry the shallots until soft and slightly caramelized. Add the thyme and continue frying for a minute. To serve, spoon the mixture over the pork chops.
Served tonight with a pea soufflé.