"Pork On Pork" Chops
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
56
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
In a food processor, combine the pancetta, thyme, rosemary and garlic
4
Pulse until the mixture is finely ground
5
Set aside
6
Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides
7
Heat the canola oil in a large ovensafe skillet or grill pan over high heat
8
When the oil is hot, sear the pork chops for about 2 minutes on each side
9
Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes
10
Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle
11
If you prefer a more well-done chop, add a minute or 2 to the cooking time
12
While the pork chops are in the oven, heat a large saute pan over high heat
13
Add the pancetta and herb mixture
14
Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes
15
Serve the pork chops topped with the crispy herbed pancetta and rendered fat
16
Serve while hot and bubbling!