“The pig is not just pork chops and bacon and ham to us. The pig is a co-laborer in this great land-healing ministry.”― Joel Salatin
I discovered this recipe from Bon Appetit a year ago and have made it on repeat ever since. So often when pan-roasting steaks, I make a very simple sauce that is straight forward and gets the job done. (I will post on this recipe at a later date). However, when I really want to up the ante, say for the in-laws, or date night, this recipe is failsafe, unbelievably delicious with multiple cuts of meat, and is surprisingly easy. Thank you Bon Appetit for developing a new classic!
For this recipe, I have paired the Charred Scallion Sauce with Elkhorn Ranch South pork chops. Peter & I taste-tested the chops, soon to be available in the Ketchum Atkinsons’ Market. I can honestly say, these pork chops are the most beautiful chops I have ever had the pleasure to cook with. They are marvelously marbled, the fat is beautiful & clear, not grizzly in the slightest, the flavor is mild, and the meat tender and juicy. Be sure to look for Elkhorn Ranch South pork in the market this summer!
I have also paired the charred scallion sauce with ribeye steak, roast chicken, & hanger steak. It is bright, cheerful, and has enough pop to stand alongside & compliment the rich flavor of great quality meat. Some of the ingredients may or may not be missing from your pantry or fridge. Perhaps you don’t eat cornichons on the regular. Or the only vinegar you make dressings with is balsamic. I think this recipe is a good argument to always have sherry or red wine vinegar, cornichons, capers, & a great grainy mustard on hand. Trust me, this sauce will open your mind to new possibilities and ways to use these ingredients in the future. Once you make this recipe, you will want to add it to everything. Let me know how you pair the charred scallion sauce!
- Charred Scallion Sauce
- ½ cup crushed or coarsely chopped walnuts
- 1 small garlic clove
- 9 Tbsp. extra-virgin olive oil, divided
- 12 scallions
- 5 tsp. sherry vinegar or red wine vinegar
- 1 Tbsp. chopped cornichons
- 1 Tbsp. chopped drained capers
- 1 Tbsp. whole grain mustard
- ¾ tsp. chopped thyme
- Pinch of sugar
- Flaky sea salt, freshly ground pepper
- Pan Seared Pork Chops
- Two 1- 1 ½ inch bone-in pork chops, preferably local *room temperature
- Sea salt, freshly ground pepper
- 2 Tbsp olive oil
Charred Scallion Sauce with Pan Seared Pork Chops
Minutes Cook Time
- Preheat oven to 350°.
- Pro-tip: To crush walnuts, place walnuts on a rimmed baking sheet. Using the bottom of a solid measuring cup or small saucepan, press down on the walnuts and crush into segmented pieces. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Pay attention to smell and be careful of quick burning towards the 10 minute mark. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
- Heat a large cast-iron skillet over medium-high. Season pork chops with salt and black pepper; sprinkle all over with a pinch of sugar. Rub with 2 Tbsp. oil. Test the heat in the pan by sprinkling a drop of water in the hot pan. Please be careful not to splash on yourself or your kitchen counter. Once pan is hot, and add pork chops and allow to cook on first side 7 minutes. After 7 minutes, check to see if the first side is nicely browned, the sugar has caramelized, and the fat has begun to render in the pan. Turn to second side and cook for an additional 5 minutes. Transfer chops to a cutting board and let rest at least 10 minutes.
- Wipe out skillet and reduce heat to medium. Place whole scallions and 1 Tbsp. oil in skillet, season with salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim & toss the roots and cut stalks into 1″ pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with flaky salt and black pepper.
- Slice pork chops against the grain and sprinkle with sea salt. Serve with scallion sauce and a fresh green salad, easy asparagus, or fresh french bread.