Recipe: Pork Chops w/ a Shallot-Thyme Garnish

Dear Offspring,

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


Pork Chops

A. 

2 pork rib chops, blade end, about 1.5″ thick

2 tbsp salt

1.5 tsp sugar

1 tsp black pepper

B. 

2 tbsp vegetable oil

C. 

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. 



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