KOSHER PORK CHOPS RECIPES

Steps:

• Combine sugar and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl. Lightly pound pork chops with a meat mallet, rolling pin, or the heel of your hand to ½" thick. Pat chops dry; season all over with salt mixture.
• Heat a large cast-iron skillet over medium-high 2 minutes. Add 3 Tbsp. oil, followed by pork chops. Cook chops, pressing down to ensure good contact with pan and turning every minute, until very well browned and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°, 5–7 minutes. (Chops will still be a little pink inside; if you prefer yours well-done, cook another minute or two.) Transfer chops to a large plate and let rest 10 minutes.
• While the chops are resting, carefully pour off fat from skillet and wipe out any burnt bits. Heat remaining 1 Tbsp. oil in skillet over medium. Add onion and season with kosher salt. Cook, stirring occasionally, until floppy and lightly browned, about 4 minutes. Working in batches, add radicchio, tossing and letting it wilt slightly before adding more; season with kosher salt. Cook, stirring occasionally, until radicchio is wilted and tender with just a little bite in the thickest ribs, about 3 minutes. Squeeze in juice from a lemon half; toss to combine. Transfer radicchio mixture to a platter and drizzle a little honey over.
• To serve, carve meat away from pork chop bones and slice against the grain; arrange on platter alongside radicchio. Drizzle any accumulated juices over meat and season with sea salt. Serve with Dijon for dragging pork through and remaining lemon half for squeezing over.

Steps:

• Preheat oven to 425°F. For spice mix: In a small bowl mix together brown sugar, mustard, 1 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Rub spice mix over both sides of chops.
• In a 12-inch cast-iron or oven-going skillet heat 1 Tbsp. olive oil over medium-high. Add chops and cook 2 to 3 minutes per side or until browned. Remove chops from skillet.
• Add pears and onion to skillet. Cook and stir about 2 minutes or until browned. Return chops to skillet, nestling into pears and onions. Top with cranberries and rosemary.
• Bake about 15 minutes or until pork reaches 145°F. Transfer chops and pear mixture to a platter; cover to keep warm.
• For pan sauce: Carefully add cider to hot skillet. Boil gently over medium 5 to 7 minutes or until reduced and slightly thickened, stirring to scrape up browned bits. Whisk in butter; cook and stir 1 to 2 minutes more to thicken. Season with 1/4 tsp. each kosher salt and pepper. Spoon pan sauce over pork chops and pear mixture. Serves 4.