Pan-Fried Pork Chops with Maple Lime Vinaigrette
Servings 4 servings
Calories 333kcal
Ingredients
For the pork chops:
- 2 pork chops (large, bone-in rib or loin chops, thick)
- 2 Tbsp bacon fat (or butter)
Vegetables:
- Asparagus, peppers, green beans, etc. (to taste)
For the vinaigrette:
- 1 large shallot finely chopped
- 1/4 cup fresh lime juice (one large lime)
- 2 Tbsp maple syrup (or honey)
- 1 Tbsp low sodium soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp canola oil
- 1 tsp grainy mustard
- A pinch of kosher salt (plus more to taste)
- A pinch of freshly ground pepper (plus more to taste)
- 1 red chili pepper (sliced on the diagonal)
For garnish:
- Fresh herbs (parsley, coriander, etc.)
Instructions
To prepare the vinaigrette:
- Combine all of the ingredients, except the sliced chili peppers, in a small bowl and whisk vigorously until well combined. Let the vinaigrette sit for 15 minutes to let the flavors blend. Whisk again, add the sliced chili peppers and stir.
To prepare the pork chops:
- Heat bacon fat or butter in a large cast iron pan over medium-high heat. When the fat starts to smoke, add the chops and sear for two minutes on each side. Lower the temperature to medium and continue frying, flipping every minute or so, until the internal temperature has reached 145F. Let the chops rest of at least 3 minutes.
To prepare vegetables:
- If your pan is large enough, you can add the vegetables to the pan after the chops are seared and cook them in the same pan with the chops. An easier way would be to cook them separately, in another pan, while you are cooking your pork chops. Just heat a tablespoon of oil in a separate pan over medium-high heat, add the vegetables and cook for about 5-10 minutes, tossing once or twice, until the desired doneness. Season with salt and pepper to taste once done cooking.
To serve:
- Place the pork chops and the vegetables on a serving platter, garnish with fresh herbs, drizzle with the vinaigrette and serve.