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Pork Chops with Peas, Scallion and Pancetta
Serves 2
Melissa Clark
2 center-cut bone-in pork or veal chops, about 1½ inches thick
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 ¼-inch-thick slices pancetta
(3 to 4 ounces total)
1 tablespoon unsalted butter
1 bunch (about 8) scallions, halved or quartered lengthwise (depending upon thickness)
¼ cup chicken stock or water
2 cups sugar snap peas, sliced ¼ inch thick (or use shelled English peas or a combination)
Lemon juice to taste
Chopped fresh chives, for garnish
1. Season the chops with salt and pepper, and set aside.
2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Add the pancetta and cook until it is crisp and browned on both sides, about 3 minutes total. Transfer the pancetta to a paper-towel-lined plate.
3. Add the pork chops to the skillet and sear, without moving them, until dark golden on the first side, 2 to 3 minutes. Then flip them over and sear the other side, 2 to 3 minutes. Transfer the chops to the plate holding the pancetta.
4. Reduce the heat under the skillet to medium. Melt the butter in the skillet, add the scallions, and cook until they are golden all over, about 5 minutes. Pour in the stock. Toss in the sliced sugar snap peas, coating them lightly with the pan sauce. Nestle the pork chops on top of the peas. Cover, and braise over low heat until the chops are just cooked through, 7 to 10 minutes.
5. Sprinkle lemon juice over the dish, to taste. Garnish with the pancetta and chives, and serve.
