Seared Pork Chops with Radicchio & Plum
Serves 2

Pork chops have a bad rap and Im not really sure why. The secret is to not overcook them, which is easy to prevent if you’re only pan searing them. Use whatever fruit you have on hand if it’s not plum season. Pork and sweetness go hand-in-hand.

1 bone-in pork chop, room temperature
Salt
2-3 tablespoons extra virgin olive oil
2 shallots, sliced
1 jalapeño, seeded and sliced
2 plums, pitted and roughly chopped
Few sprigs thyme
1 head radicchio, chopped
Maldon salt or fleur de sel, garnish

Season pork chop generously with salt and then pat dry. Season again.

Heat a large skillet over medium high heat and add olive oil. Add pork and sear, flipping every minute to prevent one side of the chop from curling up. Cook for 5-6 minutes, allowing the internal temperature to reach close to 140°F before removing to a board.

To the hot pan add shallots, jalapeño, plums, thyme, and radicchio and season again with salt. Transfer to a plate and then slice and shingle the pork on top.

Drizzle with olive oil and season with more salt, preferably Maldon, before serving.

USED IN THIS RECIPE // CLICK TO BUY.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Cutting Board // $50

I have this cutting board at home and use it nonstop and more than any other board I have. There’s something about a square board that makes everything super clean and tight. As a young chef you’re taught to keep a clean workspace and this helps me mentally and physically do that.

Marin White Small Oval Serving Platter // $30

A classic white platter never goes out of style. Keep as many as your kitchen space allows.