Name: Sauteed Pork Chops with Pineapple Salsa
Total time: 2 h 40 min
Ingredients: 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 4 center loin or center rib pork chops , 1-inch-thick (about 2 pounds), patted dry with paper towels; 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; 1/3 cup dark rum; 1/3 cup low-sodium chicken broth; 1 teaspoon sugar

Why This Recipe Works

We wanted to find a pork chop recipe that would render juicy, tender pork chops. We tried broiling, grilling, and braising as well as a number of precooking strategies without success. The best method, we found, was to sauté the pork chops. First we browned them over high heat for one minute on each side. Then we covered the chops and cooked them relatively slowly for about 10 minutes more, turning the chops only once.

Instructions

Mix salt and pepper with cinnamon and cumin. Rub mixture over chops. Cover loosely, let stand up to 2 hours at room temperature.

Melt 1 tablespoon butter in a 10- to 12-inch skillet over a strong medium-high heat. Add oil; swirl skillet occasionally until fat turns nut brown and just begins to smoke.

Lay pork chops in skillet, bony side facing toward center of skillet; saute until browned on one side, about 1 minute. Turn chops with tongs and saute until browned on other side, about 1 minute. Reduce heat to medium; cover and cook chops 4 minutes. Turn chops; cover and cook until firm but not hard when pressed with a finger, about 5 minutes longer. Transfer chops to a plate; set aside in a warm spot while preparing sauce.

Pour all fat from skillet. Add rum; boil until reduced by half. Add chicken broth and accumulated juices; boil to a thin, syrupy texture. Add 1 teaspoon sugar, and cook until dissolved. Spoon the sauce over chops; serve with Pineapple Salsa, (see related recipe).