An Entertaining Expert Shares the Secret to Juicy Pork Chops

Step 1

Pat the pork dry and season generously with salt and pepper

Step 2

Preheat a large cast-iron skillet over medium-high heat for 5 minutes

Step 3

Add the oil and then the pork

Step 4

Scatter the shallots, fennel wedges, and thyme around the chops

Step 5

Cook, flipping the pork and tossing the vegetables halfway through, about 8 minutes total

Step 6

The pork should be cooked through and well browned, and the vegetables should be tender

Step 7

Using tongs, remove the pork and vegetables to a plate

Step 8

Cover and keep warm

Step 9

While the pork and vegetables are cooking, make the watercress salad: Using a mandoline, thinly shave the radishes and remaining fennel

Step 10

Toss the shaved vegetables and watercress or arugula with 1 tablespoon of the vinegar and a drizzle of oil

Step 11

Season with salt and pepper

Step 12

Set aside

Step 13

Add the remaining 1/3 cup vinegar to the skillet

Step 14

Using a rubber or wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan

Step 15

Stir in the mustard, honey, and ¼ cup chicken stock or water

Step 16

Simmer until you have a reduced, syrupy sauce

Step 17

Remove the pan from the heat

Step 18

Return the pork to the pan and evenly coat with the sauce

Step 19

Plate the pork with fennel and shallots and spoon with the pan sauce

Step 20

Top the pork with a handful of salad

Step 21

Garnish with the reserved fennel fronds and finish with a pinch of flaky salt