Pork Chops with Sherry Pan Sauce with Ras el Hanout

Have the shallot and sauce ingredients ready before you begin cooking. Serve with rice or potatoes to catch the sherry and orange sauce.

The Stuff:

• 2 Bone-in, centre cut pork chops (about 1 1/4 inches thick)
• 1 ¾ Tablespoons kosher salt, plus more to taste
• 1 Teaspoon black pepper, plus more to taste
• 1 Tablespoon neutral oil (such as grapeseed)
• 1 Large shallot, finely chopped (about 1/4 Cup)
• 2 Teaspoons Never Not Eating Ras el Hanout or Lebanese 7 Spice
• 1/3 Cup dry sherry (or a dry white wine)
• 1 Teaspoon grated orange zest plus 1 Cup fresh orange juice (from 4 Oranges)
• 3 Tablespoons chopped prunes or dried figs
• 1 Tablespoon chopped fresh flat-leaf parsley or cilantro

The Method:

1. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in the thickest portion of meat near the bone registers 130°F, about 15 minutes. Transfer pork to a plate, and pour off all but 1 Tablespoon drippings, taking care to preserve browned bits in skillet.
2. Add shallot to skillet over medium-high; cook, stirring often, until softened, about 1 minute. Add Never Not Eating spice blend; cook, stirring constantly, until fragrant, about 10 seconds. Add sherry; simmer, stirring to loosen browned bits, until liquid has reduced by about half, 1 to 2 minutes. Add orange zest and juice and prunes; cook, stirring occasionally, until mixture has thickened slightly and reduced to about 1 Cup, 3 to 5 minutes. Remove from heat; stir in parsley. Season with salt and pepper to taste. Serve with pork chops.