Every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don’t cook evenly, particularly when seared like steaks. However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½” thickness, but the technique works for thicker chops as well. A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.
The heat of store-bought pickled chiles, like jalapeños and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
