Pork chops. What’s there to say about pork chops?

When cooked right, I like them a lot, especially my honey thyme chops or this easy stir-fry. They’re a great cut of meat but also very unforgiving—it’s real easy to mess them up and you end up with dried out pieces of leather.

Provided you’re not allergic or have religious bans on eating pork, they’re a quick (this one’s on the table in about 15 to 20 minutes) and tasty main course that you can put a lot of flavor into.

It’s pretty difficult to come up with good recipes for them, though, at least I think it is; you have to give them a twist. They’re pretty boring if you don’t. That’s why I jumped at the chance of making this recipe as soon as I laid eyes on it.

Ingredients:

4 to 6 pork cops (bone in)
2 shallots
2 garlic cloves
1 lemon
1 or 2 rosemary sprigs
2/3 cup water
1 tsp balsamic
2 oz butter
salt & pepper

Directions:

Turn the shallot and 1/2 the lemon in slices. Squeeze the other lemon half and grate the garlic.

Season the pork chops with a royal amount of salt and freshly cracked pepper.

Heat the butter and add the pork chops.

Give the pork, depending on their thickness, 2 to 2 and a half minutes on each side.

Flip them over once. I need a bigger skillet, it gets a bit crowded in there at times.

Add the shallots after you flipped the chops. Give the other side 2 and a half-minute as well.

Next, add the garlic, pour in the lemon juice and water and add the lemon slices.

Use 2 rosemary sprigs if you like your dishes heavy on herbs. Stick to 1 sprig if you don’t.

Bring it to a boil. Lower the heat and braise them for 10 to 15 minutes, until tender.

 
Remove the pork chops from the pan, cover them with aluminum foil and let them rest. This is a pretty important step for pork chops no matter how they are prepared.
 

Remove the lemon slices and rosemary from the gravy. That leaves you with this onion and garlic sauce. Let’s flavor it.

Add a few drops -a teaspoon or so- balsamic and some salt and pepper.

 
I have a thing for acidic dishes. If you don’t but you do want to try this recipe and feel the need to balance the flavors, you might want to try adding a bit of honey or sugar.
 

Turn up the heat and cook it over medium heat for 10 minutes, until cooked down to a medium-thick gravy.

Kinda like this.

Spoon the sauce with the onions all over the pork chops. Garnish with the lemon slices and rosemary.

* recipe adapted from AH magazine.