March 2024

Seared Pork Chops and Mustard-citrus dressing With Great Frogs Home White

The Mustard Citrus dressing along with a hint of cumin, oregano and cilantro bring a fascinating and punchy play of flavors. Rather than marinating the pork chops beforehand, this recipe adds a bit of stressing after searing. Searing the meat creates a juicy, mouth watering finish. For this entrée, we pan roasted small whole, brussels sprouts, although any nice green vegetable will work fabulously. Chosen to accompany this entrée, is Great Frogs Home White. Flavors of honey and salted caramel, balanced, and smooth finish with low acidity. Chardonnay.

Enjoy!

Ingredients serves 4

Kosher salt, freshly ground pepper

1 teaspoon sugar, divided

2 tablespoons +1/4 cup divided olive oil

juice from 1 lemon, zest finally grated (about 1 teaspoon)

One garlic clove, finally grated

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1/4 teaspoon ground cumin

1/2 bunch, cilantro leaves with tender, stems, chopped

Method

Heat 2 Tbsp. oil in a large skillet over medium-high. If using a cast iron pan, reduce heat to medium so as not to burn chops. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).

Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.

Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.

Note: we used Boneless chops and reduced cooking Time by 1 min.

Credits: Claire Saffitz, Bon Appétit magazine