| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound pancetta, cut into small dice
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 3 garlic cloves
- 4 center-cut pork chops, each about 2 1/2 inches thick
- Kosher salt and freshly cracked black pepper
- 3 tablespoons canola oil
Instructions
- Preheat the oven to 400 degrees F.
- In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
- Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
- Heat the canola oil in a large ovensafe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
- Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
- While the pork chops are in the oven, heat a large saute pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
- Serve the pork chops topped with the crispy herbed pancetta and rendered fat. Serve while hot and bubbling!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 912 |
| Total Fat | 74 g |
| Saturated Fat | 22 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 56 g |
| Cholesterol | 212 mg |
| Sodium | 861 mg |
Reviews
OMG is this de-LIC-ious!! Actually pretty simple to make. The only problem I had was I couldn’t find pancetta. I subbed in a minimially smoked bacon. I’m not a fan of rosemary, so I did dial that back by about 1/3. Otherwise, this is simply SMASHING! Sides were steamed peas and roasted baby potatoes with olive oil, garlic, rosemary, thyme, and a smidge of smoked paprika. Definitely going in the rotation!
It was hard to find pancetta other than the tiny pre-packaged ones in the deli for $28 a pound! But I did, and it was worth it. My dish came out perfect, it looked just like Amanda’s. Yeah, it got a bit salty by the third chop, but delicious!
We loved it
Excellent.
Easy to cook and tastes delicious. When i tell my kids we are having “pork on pork” they get super excited.
Looks delicious
Yammy
I wanted so much to love this recipe because I like Amanda Freitag so well… but I could only like it. I followed the directions exactly. Although it was a super easy weeknight dinner, I found that it was overly salty and didn’t have a lot of flavor. My 15 yr old said she would eat it again but it wouldn’t be something she would request. Sorry Amanda! Maybe it’s me!
Great recipe – we made it last night. The chops were so big we had to cook them a little longer, but they tasted great. We server it with polenta and the sauce was fantastic with that as well.
YUM!!! I made this for Sunday Dinner, the day after the show aired, for company. Everyone loved it! I did not have pancetta, so I used a little pork belly and omitted the rosemary–hate it. The pork chops were delicious. Will definitely be making this one again. LOVE “THE KITCHEN”!