Pork Chops with Sherry Pan Sauce with Lebanese 7 Spice

 The Stuff:

  • 2 bone-in, center cut pork chops (about 1 1/4  inches thick)
  • 1 ¾tablespoons kosher salt, plus more to taste
  • 1teaspoon black pepper, plus more to taste
  • 1tablespoon neutral oil (such as grapeseed)
  • 1large shallot, finely chopped (about 1/4 cup)
  • 2 teaspoons Never Not Eating Lebanese 7 Spice
  • 1/3 cup dry sherry (or a dry white wine)
  • teaspoon grated orange zest plus 1 cup fresh orange juice (from 4 oranges)
  • tablespoons chopped prunes or dried figs
  • tablespoon chopped fresh flat-leaf parsley or cilantro
  1. Season pork with salt and pepper. Heat oil in a large skillet over medium-high. Add pork chops; cook, flipping often, until well browned and a thermometer inserted in 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 Lebanese 7 Spice; 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.

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