BONELESS PORK CHOPS WITH RADICCHIO SLAW

Okay, first a disclaimer.  I really dislike the above picture and normally I wouldn't use something so bad but I know I've not been posting many recipes lately so I just bit the bullet and did it anyway.  I have a myriad of excuses as to why the photo looks the way it does (the battery in my normal camera died so I had to use one that doesn't do well in low light, I'm trying to get used to the lighting in my new kitchen, etc.) but it's not very interesting and I don't feel like going into it.

Normally, on the thankfully rare occasions where I'm not pleased with my photography I'd just wait and make the dish again and redo the pictures, then post them.  But in this case, I had already made this dish twice in five days.  It was unlikely that I'd be making it again very soon.  Although I might.

Ok so anyway, my dad was in town from Missouri this past week.  He was here to help do a little work on the house, painting mostly.  Several weeks ago I suggested half jokingly that he should come out and paint the new kitchen cabinets and shelves we had built in the living room.  A few days went by and he called and expressed interest in doing it.  Soon he'd gotten a plane ticket, he packed his tarp and a few paint brushes, I borrowed an air mattress from Annie and Pierson (for me and Mark, not for him.  Don't worry) and the plan was set.

The first couple nights he was here, we took him out to eat.  But eventually, I wanted to make him a nice, home cooked meal.  As my work day was drawing to a close, I thought back to a recipe in Nancy Silverton's book A Twist of the Wrist.  From what I could recall, the ingredients list was minimal and would be quick and easy to find at any supermarket on my way home.  Mark and I swung by Ralph's and got what I needed and as soon as I got home, I dug Nancy's book out of a pile of chaos in our second bedroom and got to work.

INGREDIENTS

(for the pork chops)

4 6-ounce boneless pork chops (about 3/4 inch thick)

2 teaspoons pork rub (I used a rub from Dean and Deluca made up of mustard seed, ginger, garlic, onion, corriander, black pepper, cinnamon, nutmeg, honey, cloves and cayenne pepper)

Kosher salt and freshly ground black pepper

1/4 cup canola oil

(for the slaw)

3/4 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1/4 cup salt packed capers, rinsed and chopped

1 large shallot, finely chopped (about 1 heaping tablespoon or so)

1/2 teaspoon fresh rosemary, chopped

juice of half a lemon

Kosher salt and freshly ground black pepper

1 small head radicchio, shredded (about 4 cups)

METHOD

Season both sides of the pork chops with salt and pepper then sprinkle over the pork rub, rubbing it into the chops.  Set aside.

To make the dressing for the slaw, combine the olive oil, balsamic, capers shallot, rosemary, and lemon juice.  Season with the salt and pepper.  

To cook the chops, heat the canola oil in a large skillet over high heat for 2 to 3 minutes until the oil is almost smoking.  Carefully add the chops to the pan and cook for 3 minutes until they are a rich brown.  Flip the chops, turn off the heat and let sit in the pan for 3 more minutes.  The pork will feel firm to the touch, but they should still be moist and juicy.  

Leave the chops in the pan while you finish the slaw.

Pour the dressing over the shredded radicchio and using a pair of tongs, gently toss to coat and combine.  

To serve, place a pork chop on each plate and top with a generous mound of the slaw.

The slaw is really interesting and unique and has a great contrast of flavors.  The radicchio has a slightly bitter flavor which is balanced out by the sweet balsamic.  The rosemary gives the dressing aromatic, woodsy notes and the capers a briney tang.  The lemon lightens the dressing and adds freshness.

Cooking the pork chops over high heat does a couple things.  First it gives the chops a nice crust and then the short cooking time makes overcooking the meat impossible.  It's very easy to overcook pork so be careful.  I have to confess, the second time I made this, I ended up overcooking them, although the meat was still very juicy.  So just be careful.  Note that the weight of each chop is less important that making sure that they all have the same 3/4 inch thickness.

Serves 4

Comments

[Katie]

I think the picture looks cool and on-purpose retro. I like it! Recipe looks yummy, too. I've never tried a D&D rub—do you recommend them?

[Judi]

Ooh, I kind of like the pic- looks like something in my mom's old cookbooks. The ones that just have titles like BREAD or SOUP.

[Kalyn]

Well it sounds like a delightful recipe even if you're not so pleased with the photo. I feel that way about my own photos quite often, and I do make things again and re-take the photo myself too.

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