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Meal-in-One Cast Iron Pork Chops

Swirling butter into the pan sauce of the savory-sweet pork chops makes smoother and richer.

  • yield: Serves 4

Ingredients

  • 4 pork chops, 1 inch thick (about 3 pounds)
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 anchovy fillets
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 bunch broccoli rabe (1 pound) trimmed and thinly sliced
  • 1/4 cup golden raisins
  • 1 tablespoon unsalted butter (optional)

Directions

  1. Step 1

    Preheat oven to 375 degrees. Heat a 12-inch cast iron skillet over high heat. Salt and pepper the chops on both sides. Swirl in olive oil and add chops to the skillet. Sear both sides, about 3 minutes each, to brown. Add anchovies to the center of the pan and allow them to melt.

  2. Step 2

    Deglaze the pan with wine. Add the chicken stock, broccoli rabe, and raisins to the pan. Transfer to the oven. Cook until the chops register 140 degrees on an instant-read thermometer, 10 to 12 minutes. Remove the chops and broccoli rabe to a serving platter.

  3. Step 3

    Optional pan sauce: Return pan to stovetop and reduce by half. Swirl in butter and pour over chops.

Source
Mad Hungry, April 2011

Reviews (2)

  • 6 Jan, 2013

    This is yet another fabulous recipe from Lucinda. Watching her prepare it (and re-watching the video on this site) always helps tremendously. I miss you Lucinda, your simple eloquence and family friendly recipes! This made 2 of my 3 children pork chop lovers. The pork chops taste restaurant-quality (heating the cast iron skillet well and TEMPERING THE MEAT!!). Whenever I use these kinds of tips (sprinkling salt from a distance, etc) I think of Mad Hungry! 5 stars!

  • 16 Jun, 2012

    I just made this recipe but I did not have raisins or broccoli rabe. I did have dried cranberries and kale which I used in place of the other ingredients. It was delicious! The pork chops were succulent and cooked perfectly, the cranberries added a sweetness that complemented the pork, and the kale absorbed the saltiness of the anchovies. This is a recipe that I will add to my repertoire. I am so glad that I have found Mad Hungry; it is my new favorite cooking show.