Baked Pork Chops with Bacon, Pomegranate, and Pine Nut Relish

In a Hurry, Comfort Food, Heirloom Pork

SERVES:4

The simplicity of this old-fashioned recipe is ideal for well-marbled heirloom pork, especially from the Berkshire breed, but any well-marbled chop will do. Normally I wouldn’t consider baking today’s lean pork chops without flavor-brining them first, but the fat and high pH of the Berkshire variety make for juicy results, even if the meat is slightly overcooked. If you use store-bought commodity pork, it must be flavor brined.

INGREDIENTS:

ALEPPO PEPPER SPICE RUB 

• • 1 tablespoon Aleppo pepper
  • 1 tablespoon sweet Hungarian paprika
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 4 1½- to 2-inch-thick bone-in pork rib chops (I use Berkshire breed), about 3 pounds total
  • 3 tablespoons olive oil
  • All-purpose flour for dredging

BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH

• • ½ pound slab bacon, cut into ½-inch dice
  • 2 cups homemade pork stock or canned low-sodium chicken broth
  • 3 tablespoons pomegranate molasses or cherry syrup
  • ⅓ cup pomegranate seeds
  • ¼ cup toasted pine nuts
  • 8 cardamom pods, seeds removed and toasted
  • Freshly ground black pepper

INSTRUCTIONS:

1. 1. Preheat the oven to 400°F.
   2. Rub: Combine all the rub ingredients in a small bowl. Brush the chops with a tablespoon of the oil and sprinkle generously with the rub. Dredge each chop in the flour, shaking off any excess. Let the chops stand at room temperature for 1 hour.
   3. Heat a 12-inch heavy, nonstick, ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the chops and sear for 3 minutes, or until nicely brown. Turn over the chops and brown for 3 minutes more.
   4. Transfer the skillet to the oven and bake the chops for about 15 minutes, until they are firm to the touch and register 135°F to 140°F on an instant-read thermometer inserted into the center of a chop. Transfer the chops to a warm platter and let rest for 5 minutes.
   5. Relish: Meanwhile, blanch the bacon in boiling water for 1 minute and drain. Heat a medium saucepan over medium heat, add the bacon and stock, and bring to a simmer. Reduce the heat and gently simmer, watching carefully, until the stock has reduced to a glaze, about 5 minutes. Degrease the glaze and stir in the pomegranate molasses, pomegranate seeds, pine nuts, and toasted cardamom seeds. Season with pepper to taste and heat through.
   6. Serve the chops with the relish on the side.

ALTERNATIVE CUTS:

• Rib, T-bone loin, sirloin, or blade-end chops from other heirloom pork breeds; supermarket pork chops of any cut but preferably blade-end chops, at least 1½ inches and up to 2 inches thick (flavor-brine them first). Thick-cut smoked pork chops are also great and don’t require flavor-brining; omit the salt from the rub.

COOK’S NOTES:

• • Aleppo pepper is a deeply flavored red pepper originally from Syria. If you can’t find the ground pepper, substitute 1 tablespoon California or New Mexico chile powder or add another tablespoon of Hungarian paprika.
  • If substituting commodity pork, use the Basic Flavor Brine or the Stout and Malt Flavor Brine.
  • To toast pine nuts, heat a small skillet over medium-low heat. Sprinkle in the nuts and shake the pan continuously until the nuts begin to turn golden brown. Transfer immediately