Seared pork chops with peas, scallions, and pancetta from Dinner: Changing the Game (page 81) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on March 08, 2024

    I read that this recipe was somewhat bland so I used it as a guide. The cooking instructions are absolutely perfect for 1.5” bone-in pork chops and the vegetables. I’m feeling a slight whiff of spring but we still don’t have snap peas so I substituted with leeks, tiny radishes and Tokyo turnips, which hold up well in this preparation. I sautéed the veggies with a jot of chile flakes and thyme, and deglazed the pan with white wine before adding the stock and finished the braise with a bit of butter. This worked well.

  • aliceanne on February 06, 2019

    My family enjoys this dish - the pork drippings add significant flavor to the peas. I've used both snow peas and sugar snap peas in this recipe.

  • Zosia on July 21, 2017

    The flavours weren't spectacular but the pork was moist and the side was a tasty riff on pancetta and peas. This was also an easy 1-pan meal suited to a busy weeknight. I wasn't sure about the instructions for cutting the peas (and the photo didn't help) so I left them whole and they were still fresh tasting with a bit of crunch by the time the pork was cooked through.

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