Saucy Pork Chops

Serves 4


  • Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until the second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
  • Pour remaining 2 Tbsp. oil into the same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
  • Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
  • Add rosemary, capers, and ½ cup water to the 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.
  • Return pork chops to skillet, arranging darker sides up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
  • Transfer pork chops to plates and spoon sauce over.

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