Saucy Pork Chops
- 4 1"-Thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
- Kosher salt
- 3 Teaspoons sugar, divided
- 4 Tablespoons extra-virgin olive oil, divided
- 2 Large shallots, chopped
- 6 Garlic cloves, thinly sliced
- ½ Cup red wine vinegar
- 5 Sprigs rosemary
- 2 Tablespoons drained capers
- 4 Tablespoons unsalted butter, cut into pieces
- Bone-in pork rib chops
- Red wine vinegar
- Unsalted butter
- Kosher salt
- Extra-virgin olive oil
- 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.