Pan-Seared Pork Chops with Citrus Herb Dressing

Rather than marinating these chops ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus, mustard and cilantro dressing that bathes the chops in punchy flavour after they’ve cooked. The pinch of sugar helps these chops take on lots of colour, and hard-searing on just one side ensures they’re not overcooked.

4 (½” thick) pork chops, bone-in, patted dry with paper towels (about 2 lbs)
sea salt
black pepper, freshly ground
1 tsp. sugar, divided
2 Tbsp. + ¼ cup extra-virgin olive oil
1 lemon zest, finely grated (~ 1 tsp.)
2 Tbsp. lemon juice, freshly squeezed
1 clove garlic, finely grated
1 Tbsp. Dijon mustard
1 tsp. dried oregano
¼ tsp. ground cumin
½ bunch cilantro leaves with tender stems, chopped

Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.

Heat 2 Tbsp. oil in a large skillet over medium-high. 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.

Makes 4 servings.