• Choose a category
• All
• Classic-Fiction

Stir in the caraway seeds and nutmeg; cook until aromatic, about 20 seconds. Pour in the broth; bring to a simmer, scraping up any browned bits on the skillet’s bottom.

Return the chops and any juices on the plate to the skillet. Cover, reduce the heat to low, and simmer until an instant-read meat thermometer inserted into the chops registers 155°F (our preference) or 160°F (the USDA recommendation), about 10 minutes. Stir in the vinegar just before serving; check the sauce for salt seasoning.

Variations: Substitute 1 large red onion, halved and thinly sliced, for the leeks.

Substitute 2 pears, peeled, cored, and thinly sliced, for the apples.

Substitute wine for the broth; in this case, omit the vinegar.

Boneless Pork Cutlets and Brussels Sprouts Sauté

For the best taste, buy small Brussels sprouts, the heads tight and green. Trim off the woody stems, then slice the heads into very thin strips, almost shredding them. Makes 4 servings

Four ½-to 1-inch-thick 6-to 8-ounce boneless center-cut pork loin chops

½ teaspoon salt, or more to taste

½ teaspoon freshly ground black pepper

1 tablespoon canola oil

1 pound Brussels sprouts, trimmed and thinly sliced, almost shredded

1 cup chicken broth

1 tablespoon white Worcestershire sauce or Worcestershire sauce for chicken

1 tablespoon Dijon mustard

1 teaspoon honey

½ teaspoon ground allspice

Season the chops with salt and pepper; set aside.

Heat a large, deep skillet or a sauté pan over medium heat. Swirl in the canola oil, then add the chops. Cook until lightly browned, about 3 minutes, turning once. Transfer to a plate and set aside.

Add the Brussels sprouts to the pan; cook, stirring constantly, until slightly wilted, about 1 minute.

Pour in the broth and bring to a simmer, scraping up any browned bits on the skillet’s bottom.

Stir in the white Worcestershire sauce, mustard, honey, and allspice until smooth. Return the chops and any accumulated juices to the pan.

Cover, reduce the heat to low, and cook until an instant-read meat thermometer inserted into one of the chops registers 155°F (our preference) or 160°F (the USDA recommendation), about 10 minutes.

Place the chops on a serving platter or four serving plates; tent with aluminum foil to keep warm. Raise the heat to high, bring the sauce to a boil, and cook, stirring often, until reduced by half, about 2 minutes. Check for salt, then pour over the chops.

Variations: Substitute Savoy cabbage or red cabbage, cored and shredded; or leeks, white and pale green parts only, halved, washed carefully for sand, and thinly sliced, for the Brussels sprouts.

Substitute boneless skinless chicken breasts for the pork chops; cook the breasts an additional 5 minutes, or until an instant-read meat thermometer inserted into the thickest part of 1 breast registers 160°F (our preference) or 170°F (the USDA recommendation).

* * *

Cooking Pork to the Right Temperature

Time was, people overcooked pork; older cookbooks recommend an internal temperature somewhere around 180°F. This scorching was for fear of trichinosis. However, if present at all, the pests are killed at 137°F. Still, the USDA, in a bid for safety, suggests an internal temperature of 160°F for medium. Unfortunately, pork loses a great deal of internal moisture at such temperatures; we recommend an internal temperature of 155°F, well within safety limits and the range of error for modern thermometers. As with beef, treat temperature as the gold standard for testing a cut’s doneness; time values are just rough guides.

* * *

Boneless Pork Cutlets with Peppers and Vinegar

This bracing pork sauté is inspired by a simple dish often served in Italian trattoria. Because the chops are pounded thin, there’s little need to take their internal temperature: they’re cooked through in minutes. The mildly hot-and-sour combination calls out for a glass of hearty Sicilian red wine. Makes 4 servings

Four 6-to 8-ounce boneless center-cut pork loin chops

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons olive oil

1 small