20-Minute Seared Bone-In Pork Chops with Smoky Ancho-Orange Pan Sauce

Instructions

1. 1

   First rule of pork chops: dry meat equals a good crust. Pat 2 bone-in pork chops completely dry with a paper towel. Season aggressively on both sides with 1 tsp kosher salt, a heavy grind of black pepper, and 1 tsp ancho chile powder. Set a large cast-iron or heavy skillet over medium-high heat with 1 tbsp neutral oil.

   3 min

   Tip: Don't skip drying the meat! Any moisture on the surface will create steam, and steamed pork chops are just sad.

2. 2

   While the pan gets smoking hot, mix our flavor lever. In a measuring cup or small bowl, whisk together 1/2 cup orange juice, 1 tbsp apple cider vinegar, 1 tbsp agave syrup, 2 garlic cloves, smashed, 1/2 tsp Mexican oregano, and the remaining 1 tsp ancho chile powder.

   2 min

   Tip: Bodega Mode: If you don't have ancho powder, stir in a teaspoon of adobo sauce from a can of chipotles instead.

3. 3

   When the oil is shimmering and almost smoking, carefully lay the seasoned chops in the pan away from you to prevent splatters. Now step back. Do not touch them. Let them hard-sear undisturbed to build that beautiful crust we're looking for.

   4 min

   Tip: If your chops have a thick fat cap, hold them vertically with tongs to render that edge for about 30 seconds before searing the flat sides.

4. 4

   During sear time, we multitask. Grab a bowl and toss 2 cups shredded green cabbage with 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, and a heavy pinch of salt. Massage it tantito with your hands so it softens slightly. In a small pot or microwave bowl, warm 1 can (15oz) black beans with 1/4 cup water. Mash them lightly with a fork so they get creamy but stay chunky.

   4 min

   Tip: Taste the cabbage crunch—then decide. Does it need more lime? Probably. Adjust it now so the flavors meld.

5. 5

   Check the chops—you should see a gorgeous, dark-red crust. Flip them and cook on the second side until firm but still yielding (we want about 140°F internal temp). Remove them to a plate to rest. Do not wash that pan! The dark browned bits stuck to the bottom (the fond) are free flavor.

   4 min

   Tip: Pork chops dry out fast. Better to pull them a minute early and let them finish cooking while they rest.

6. 6

   Lower the heat to medium. Pour the orange juice mixture into the skillet. It’ll sputter—ándale, that’s exactly what we want. Scrape up the bottom bits with a wooden spoon and let the liquid bubble furiously and reduce by half until it looks slightly syrupy. Turn off the heat entirely and whisk in 1 tbsp unsalted butter until the sauce is deeply glossy and rich.

   3 min

   Tip: This is a Tuesday pan sauce, not a wedding mole. It should take barely two minutes to reduce.

7. 7

   Slide the resting chops and any juices that pooled on their plate back into the skillet. Flip them once or twice to coat completely in that sticky ancho-orange glaze. To serve: swoop the creamy black beans on the bottom of a plate, place a chop on top, spoon over extra pan sauce, and crown the whole thing with a giant handful of the limey cabbage crunch.

   2 min

   Tip: The contrast between the rich, sweet-smoky pork and the icy, bright cabbage is the whole point of the dish. Serve immediately.