I have made this with pork chops and veal chops and think it would be good with lamb chops, too. These cuts go particularly well with a sweet-and-sour sauce made with plums. It looks like fall.
Makes 6 servings
6 pork chops, veal chops or lamb chops (bone-in)
Salt and pepper
2 tablespoons olive oil
2 large garlic cloves, minced
2 teaspoons fresh ginger, peeled and grated
2 tablespoons cider vinegar
2 tablespoons honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder*
1 pound Italian prune plums, pitted and quartered
Season chops with salt and pepper.
In a 12-inch cast-iron skillet, heat oil over medium-high heat. Brown chops on each side. Remove from pan and set aside.
Add garlic and ginger to the skillet and saute quickly, stirring constantly, until garlic is browned but not burned. Stir in vinegar, honey, soy sauce and five-spice powder and bring to a simmer.
Add pork chops and plums to skillet. Return to simmer, cover and cook over medium-low heat until meat is tender, 30 to 40 minutes. Turn chops halfway through cooking, so both sides absorb the sauce.
Remove chops from pan and place on a platter. Spoon plums and sauce over meat.
*Five-spice powder is available at Asian markets and in many supermarket spice sections.
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