Yield: Sauce yields about 1/2 cup, enough for four servings.
Sear-roasting is a restaurant technique you can easily to do at home. For the best sear, you’ll need to get your pan extremely hot first. Then, once you add the pork to the pan, no fiddling! You’ll be rewarded for your patience when the pork takes on a rich, browned crust. After browning, the pork heads into the oven where it finishes cooking. Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the pork chops with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)
Add the oil, swirl it around the pan, and then evenly space the pork chops in the pan. Cook without touching for 2 minutes. Using tongs, lift a corner of the pork, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.
Roast until the pork reaches an internal temperature of 145°F and is just firm to the touch, about 5 to 8 minutes. Using potholders, carefully remove the pan from the oven, transfer the pork to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
Wine Choices: The sweet fruit elements and intense flavors in the sauce call for a wine with really ripe fruit, like Zinfandel or Shiraz.
I have made this recipe many times using Berkshire Kurobuta porterhouse pork chops. They always come out perfect and the sauce is a fantastic complement to the high quality chops. I take the chops out of the oven at 139˚ so that after resting the temp is about 144˚.
I used fresh figs and just let them soak up the sauce before serving. It was absolutely delicious and I will definitely re-use this recipe twenty times over!!
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