Serves 4.
Note: Bacon can be substituted for pancetta. If you don't have a food processor, finely dice the pancetta, herbs and garlic. From "The Chef Next Door," by Amanda Freitag.
• 1 lb. pancetta, cut into small dice (see Note)
• 2 tbsp. fresh thyme leaves
• 1 tbsp. fresh rosemary leaves
• 3 garlic cloves
• 4 center-cut pork chops, each about 2 1/2 in. thick
• Kosher salt and freshly cracked black pepper
• 3 tbsp. canola oil
Directions
Preheat oven to 400 degrees.
In a food processor, combine pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
Heat oil in a large oven-safe skillet or grill over high heat. When oil is hot, sear pork chops for about 2 minutes on each side.
Place pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or two to the cooking time.
While pork chops are in the oven, heat a large sauté pan over high heat. Add the pancetta and herb mixture. Turn heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is has slowly cooked out of the meat and the pancetta is crispy, 8 to 10 minutes.
Serve pork chops topped with the crispy herbed pancetta and hot and bubbling fat.
It’s too soon to tell how much the immigration crackdown is to blame.
