Pan-Seared Pork Chops with Balsamic-Glazed Radicchio and Pancetta
20min
20min
4
490
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Chef's Note
This recipe directly applies the chemical principles of taming bitter chicories. The 15-minute pre-salt ice soak draws out the harsh water-soluble bitter compounds. When cooked, the sodium in the pancetta physically blocks your tongue's bitter receptors, while the acidity of the balsamic vinegar and lemon juice balances the remaining bite, transforming the radicchio into a sweet, savory, and complex accompaniment to the rich pork.
Tags
Ingredients
4 pieces (approx. 10-12 oz each) Thick-cut bone-in pork chops
2 tbsp (divided) Kosher salt
1 tsp Black pepper
1 large head Radicchio (Chioggia or Treviso)
3 oz Pancetta, diced
1 tbsp Olive oil
1 large Shallot, thinly sliced
3 tbsp Aged balsamic vinegar
1 tbsp Fresh lemon juice
1/4 cup Low-sodium chicken stock
1 tbsp Unsalted butter
3 sprigs Fresh thyme
Instructions
- 1
Tear the radicchio head into bite-sized pieces, discarding the tough bottom core. Submerge the torn leaves in a large bowl of ice-cold water mixed with 1 tablespoon of kosher salt. Let soak for 15 minutes to draw out excess water-soluble bitter compounds, then drain thoroughly and pat completely dry with paper towels.
- 2
Pat the pork chops dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and the black pepper.
- 3
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the pork chops and thyme sprigs. Sear the chops until deeply golden brown, about 5 to 6 minutes per side, or until the internal temperature reaches 140°F (60°C). Transfer the chops to a warm plate and tent loosely with foil to rest for 5 minutes.
- 4
Reduce the skillet heat to medium. Add the diced pancetta and cook, stirring occasionally, until crisp and golden, about 4 to 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
- 5
Add the sliced shallot to the skillet with the hot pancetta fat and sauté until softened and fragrant, about 2 minutes.
- 6
Add the dried radicchio to the skillet. Toss continuously in the hot fat for 1 to 2 minutes until the leaves just begin to wilt but still retain some structure.
- 7
Pour in the balsamic vinegar and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until the liquid reduces by half. Stir in the lemon juice and unsalted butter to emulsify into a glossy glaze.
- 8
Remove from heat and stir the crispy pancetta back into the radicchio mixture. Season with a pinch of salt to taste.
- 9
Plate each pork chop alongside a generous portion of the warm, glazed radicchio. Spoon any remaining balsamic pan sauce over both the pork and the greens, and serve immediately.
Nutrition Information (per serving)
490
39g
9g
31g
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