This pantry staple yields the most flavorful pork chops.
. But perhaps you’re just coming around to the flip side—incorporating something sweet into an otherwise savory dinner. For me, this is just as eye-opening and habit-forming.Photo by ROCKY LUTEN. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: ANNA BILLINGSKOG.
Especially when it comes to pork chops. These are one of my favorite proteins—they’re cost-effective, cook quickly, and, most importantly, taste like a big hunk of bacon. I used to salt them in advance, sear in a pan, and serve with whatever vegetables were nearby. But now I know better—because I sugar them in advance, too.
Malty brown sugar brings out pork’s natural sweetness. It also creates a varnished, mahogany crust that’s so deep and dark, you might think it’s burnt. It’s not. As the meat browns, the sugar caramelizes into, yes, literal caramel. Bittersweet, salty, porky caramel. To go with, I turn to one of my back-pocket sides: sautéed bell peppers and onions. These are sweetish in their own way, but also vegetal and savory. And, for a little contrast, I throw in some spicy pepperoncini, whose punchy, puckery brine steps in as a splashy wake-up call.
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