Name: Caraway Pork Chops with Bacon-Mustard Potato Salad
Total time: 30 min
Ingredients: 2 pounds Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick; 2 tablespoons white wine vinegar; Salt and pepper; 4 (6- to 8-ounce) boneless pork loin chops, 3/4 to 1 inch thick, trimmed; 1 teaspoon caraway seeds; 4 slices bacon, cut into 1/2-inch pieces; 1/4 cup finely chopped cornichons; 2 tablespoons whole-grain mustard; 2 tablespoons minced fresh chives; 2 tablespoons extra-virgin olive oil

Why This Recipe Works

The bacon does double duty; the crispy pieces flavor the potato salad, and we sear the chops in the rich rendered fat.

Instructions

Combine potatoes, 1 tablespoon vinegar, and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Reserve ¼ cup cooking liquid, then drain potatoes and transfer them to bowl.

Meanwhile, pat pork dry with paper towels, sprinkle with caraway seeds, and season with salt and pepper. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet.

Return skillet to medium heat and add pork. Cook until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer pork to plate and tent with foil. Stir cornichons, mustard, chives, oil, bacon, reserved cooking liquid, and remaining 1 tablespoon vinegar into potatoes. Season with salt and pepper to taste. Serve pork with potato salad.