Active: 30 minutes; Total: 1 hour; Serves: 2
Pork chop, center-cut, bone-in, about 1 ¼-inch thick | 2 |
Salt | 1 ¾ teaspoons + |
Pepper, freshly ground | 1 teaspoon + |
Oil, grapeseed | 1 tablespoon |
Shallot, finely chopped | ¼ cup |
Ras el hanout | 1 ½ teaspoons |
Sherry, dry | 1/3 cup |
Orange zest | 1 teaspoon |
Orange juice | 2 cups |
Figs, dried, chopped | 3 tablespoons |
Parsley, chopped | 1 tablespoon |
- Season the pork with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add the pork chops; cook, flipping often, until well browned and a thermometer inserted into the thickest portion of meat near the bone registers 130°F, about 15 minutes.
- Transfer the chops to a plate, and pour off all but 1 tablespoon drippings, taking care to preserve the browned bits in the skillet.
- Add the shallot over medium-high heat; cook, stirring often, until softened, about 1 minute.
- Add the ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds.
- Add the sherry; simmer, stirring to loosen the browned bits, until the liquid has reduced by half, 1 to 2 minutes.
- Add the orange zest and juice and the figs; cook, stirring occasionally, until the mixture has thickened slightly and reduced to about 1 cup, 3 to 5 minutes.
- Remove from heat, and stir in the parsley; season to taste with salt and pepper.
Recipe from Food & Wine Annual Cookbook 2023.
