Seared Pork Chops with Peas, Scallions and Pancetta
On Tuesday night, my husband and I visited the hospital to meet our new niece, Jenna. Eight pounds and twenty inches of beauty! Once we arrived back home, we hit the cookbooks to find a recipe for tonight. We have similar tastes when it comes to food, but not when it comes to salmon. He won't eat it whatsoever, sigh... (don't worry, I will still be making salmon eventually).
I opened my newest cookbook (above) and started with the contents page, which was extremely well organized. We decided on a meat entrée this week, which led us to a pork chop dish.
DINNER: CHANGING THE GAME
Seared Pork Chops with Peas, Scallions and Pancetta (link directs to Melissa Clark Recipes)
I replaced the sweet peas with asparagus tips, at hubby's request. If I had to make this recipe over, I would use a different skillet, as the enameled cast iron skillet didn't brown the pancetta or chops as much as I hoped. The flavor of the chicken broth (with the leftover grease from the chops and pancetta) was so delicious - sweet and delicate! We really loved the scallions cooked this way, as both of us never cooked with them in a bulky chop. The pancetta gave the meal a perfect amount of saltiness. Both Kevin and I enjoyed this dish, but my chops and pancetta definitely needed a better sear! We recommend this one and will be making it again!