Every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don't cook evenly, particularly when seared like steaks. However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½" thickness, but the technique works for thicker chops as well. A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.
The heat of store-bought pickled chiles, like jalapeños and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
4
3
1
8
½
¼
2
¼
4
Need to make a substitution?
Preparation
Step 1
Place 1 cup all-purpose flour in a shallow bowl. Season four ½"-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.
Step 2
Reduce heat to medium; pour remaining 1 Tbsp. extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes. Add remaining 2 tsp. all-purpose flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 Tbsp. drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
Step 3
Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.