Sweet and Sour Pork Chops

My market had a great deal on some boneless pork chops and I wanted to do something different. I also had some Calamansi left over from my Pancit and thought that they would add another layer of flavor. They did but you could use my old favorite flavor-picker-upper, Key Lime Juice, just as well I think.







8 center-cut bone-in pork chops, about 8 ounces each and about ½-inch thick, patted dry
Kosher salt and ground black pepper
2 tablespoons grapeseed or other neutral oil, divided
3 medium shallots, chopped
3 tablespoons honey
1 cup red wine vinegar
5 tablespoons salted butter, cut into 6 pieces
8 Calamansi, juiced (if you cannot find these, just 1 tsp of key lime juice will work)
1 cup lightly packed fresh flat-leaf parsley, chopped


  1. Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 teaspoon salt and ½ teaspoon pepper.
  2. In a 12-inch skillet over medium, heat half the oil until barely smoking. Add 4 of the chops and cook until well browned on both sides, turning them only once, 5 to 6 minutes per side. Transfer to a large plate. Repeat with the remaining oil and chops, then transfer to the plate with the first batch. Tent to keep warm while you make the sauce
  3. Return the skillet to medium and add the shallots. Cook, stirring occasionally, until browned and slightly softened, 2 to 3 minutes. Add the honey and continue to cook, stirring, until it slightly darkens, about 30 seconds.
  4. Add the vinegar and bring to a simmer over medium-high. Cook until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it’s almost fully incorporated before adding another. Then whisk in the Calamnsi or key lime juice.
  5. Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat with sauce. Taste, then season with salt and pepper, then sprinkle with the remaining parsley.