Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Remove escabèche from heat and stir in oregano. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Set over low heat, cover, and bring liquid to a gentle simmer. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. Transfer chiles to a small pot reserve skillet. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5–7 minutes. Step 3įinely grind coriander seeds in a spice mill or with a mortar and pestle set aside. If pork chops have been chilling in the fridge, let sit at room temperature while you make the escabèche. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days. Season each pork chop all over with 1 tsp. It also helps them cook more evenly and be less prone to drying out. One last thing: I prefer to start chops on the stovetop and finish them in the oven to avoid the inevitable spatter from prolonged high-heat cooking. Thick-cut, bone-in pork chops work better here for two very good reasons: Thick-cut chops usually have a little more fat, which contrasts nicely with the bright escabèche, and that bone equals more flavor. This all-purpose condiment keeps getting better with age (up to two weeks), like Parmigiano-Reggiano, sauerkraut, and my favorite celeb, Ryan Gosling. I call for less hot Padrón chiles, but other small mild peppers like shishitos also work (and if you’re really in a pinch, some sliced cubanelles). This escabèche is inspired by those floating spicy jalapeños, carrots, and onions that I’ve mouthwateringly gazed upon many times at my local taqueria’s salsa bar-but without the overwhelming heat. Escabèche translates to “marinade” in English, which is exactly what you’re making here: a bright, tangy, smoky marinade full of pickled vegetables that makes an ideal sauce for sweet fatty pork chops.
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