Pork Chops with Sweet Sour Sauce


2 1" thick bone in pork chops
1 1/2 teaspoon sugar
2 tablespoons olive oil
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 rosemary springs
1 tablespoon drained capers
2 tablespoons unsalted butter


Season the pork chops with salt and ½ teaspoon sugar. Heat 1 tablespoon olive oil in a large skillet over medium high. Cook chops, without touching them, until well browned underneath, about 3 minutes. Turn and cook the other side for another minute, slightly browned. Transfer to a plate (they will not be cooked), reduce the heat.
Pour the remaining 1 tablespoon olive oil into the same skillet and add the shallot and garlic. Cook stirring often until softened and just beginning to brown, about 3 minutes.
Add the vinegar and remaining tablespoon of sugar to the skillet. Cook until the vinegar is nearly evaporated, about 3 minutes.
Add rosemary, capers and ½ cup water to the skillet. Season with salt. Reduce the heat as needed to maintain a very low simmer. Add butter and swirl pan continuously until the sauce becomes smooth and emulsified.
Return the pork chops to the skillet arranging darker side up. Simmer gently in sauce until the chops are cooked about 3-5 minutes.
Transfer pork chops to plate and spoon sauce over it.


This is the perfect recipe if time is not on your side and you are hungry. In less than 20 minutes those Pork Chops with Sweet Sour Sauce are on the table.

Succulent and tender, the sugar sprinkled over the chops, allows for a nice caramelization to take place. The vinegar gives the bite that it needs yet not overpowering the dish. The garlic is as tender as it can be and absolutely wonderful.




Tuesday, November 5, 2019 - 7:20am


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