Name: Citrus-and-Spice Pork Chops
Total time: 45 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh mint; 2 teaspoons minced fresh thyme; 1 1/2 teaspoons minced shallot; 1 teaspoon sugar; 3/4 teaspoon Dijon mustard; 1/2 teaspoon grated lemon zest plus 2 tablespoons juice; 1/2 teaspoon grated orange zest; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons salt; 2 teaspoons pepper; 1 teaspoon sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/8 teaspoon ground cloves; 8 (4- to 6-ounce) bone-in pork rib chop , ½ inch thick, trimmed; 2 tablespoons extra-virgin olive oil

Why This Recipe Works

Pork chops make a quick and simple weeknight supper but can be dull. To punch up their flavor, we turned to a citrus vinaigrette: Splashed over the seared meat, it delivered vibrant citrus flavor without clobbering the pork's sweet nuances. A small amount did the trick; extra-virgin olive oil, lemon juice, and lemon zest made it bright yet balanced while a bit of orange zest and sugar added a subtle floral brightness and sweetness to temper any sour edges. Fresh mint added a summery note, and thyme, shallot, and Dijon rounded out the vinaigrette with savory flavor. The ½-inch-thick chops cooked so quickly in the skillet that they didn't brown much; sprinkling the chops with sugar boosted flavorful browning, and dashes of aromatic cinnamon and savory cumin added complexity and depth. The final touch? A tiny bit of ground cloves enhanced the enticing floral orange notes (cloves and orange are old friends—think oranges studded with whole cloves at Christmastime).

Before You Begin

Thin pork chops can buckle during cooking and cook unevenly. To prevent this, we use kitchen shears to snip the fat surrounding the loin portion of each chop.

Instructions

for the vinaigrette

Whisk all ingredients together in bowl; set aside.

for the pork

Combine salt, pepper, sugar, cinnamon, cumin, and cloves in bowl. Using kitchen shears, snip through fat surrounding loin muscle of each chop in 2 places, about 2 inches apart, being careful not to cut too deeply into meat. Pat chops dry with paper towels and sprinkle all over with spice mixture.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 chops to skillet and cook until browned and meat registers 140 degrees, about 2 minutes per side. Transfer chops to platter, spoon half of vinaigrette over top, and tent with aluminum foil. Repeat with remaining oil, chops, and vinaigrette. Serve.