PAN-ROASTED PORK CHOPS WITH DILLED POTATO SALAD

Pan-Roasted Pork Chops With Dilled Potato Salad image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 17

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Ingredients

2 tablespoons coriander seeds, crushed
Leaves from 1 branch fresh rosemary, minced
Grated zest of 1 lemon
4 rib pork chops, preferably Niman Ranch or Kurobuta
3/4 pound small Yukon Gold potatoes, scrubbed
1 bay leaf
1 clove garlic, crushed
Salt
1/2 cup extra virgin olive oil
2 thick slices bacon, cut crosswise in 1/4-inch slivers
1 medium Spanish onion, diced
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
Freshly ground black pepper
1/4 cup minced fresh dill
1/2 cup dry white wine
2 tablespoons unsalted butter

Steps:

Combine coriander, rosemary and lemon, and rub on both sides of pork. Refrigerate chops.
Place potatoes in saucepan with water to cover by one inch. Add bay leaf, garlic and large pinch salt. Bring to a simmer, and cook until tender, about 20 minutes. Drain, discarding bay leaf and garlic, and dice potatoes. Place in serving bowl.
Place 1 tablespoon oil in small skillet. Add bacon, and cook until crisp. Drain onto paper towel, leaving fat in pan. Add onion to pan, and sauté over medium heat until translucent. Place bacon and onion in small bowl. Add mustard, vinegar and 1/4 cup oil. Mix, season with salt and pepper, pour over potatoes, and fold gently. Fold in dill. Set aside.
Season pork with salt and pepper. Heat heavy skillet just large enough to hold pork without crowding. Add remaining olive oil, and cook pork over medium heat about 4 minutes per side, until browned. Meat should be slightly pink. Transfer pork to serving platter.
Blot fat from pan with paper towel. Add wine, and cook a few minutes, stirring and scraping bottom of pan, until wine just films pan. Add any juices from platter with pork. Whisk in butter bit by bit. Check seasoning. Spoon sauce over pork, and serve with potato salad.

Nutrition Facts : @context http, Calories 808, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 57 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 15 grams, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams