Target: 6 × 4 inches · landscape

Lacquered Pork Chops, Creamy Mac, Browned Broccoli

65 min · 4 servings

Ingredients

□ 4 thick bone-in pork chops

□ 2 tbsp neutral oil

□ 2 tsp kosher salt

□ 1 tsp freshly ground black pepper, all divided

□ 1/2 cup ketchup

□ 2 tbsp apple cider vinegar

□ 2 tbsp packed brown sugar

□ 1 tbsp molasses

□ 1 tsp Worcestershire

□ 1 tsp smoked paprika

□ 1/4 tsp cayenne

□ 1 1/2 lb broccoli florets

□ 1 lemon

□ 12 oz macaroni

□ 3 tbsp butter

□ 3 tbsp flour

□ 2 1/2 cups milk

□ 8 oz sharp cheddar

□ 4 oz fontina

1. Heat oven to 450 F, season dry pork chops, and simmer the smoky-sweet BBQ glaze until glossy.

2. Roast oiled broccoli cut-side down until deeply browned; boil macaroni just shy of al dente and reserve water.

3. Sear chops hard on both sides, glaze, and finish at 140 F; rest 5 minutes.

4. Make a butter-flour milk sauce, melt in cheddar and fontina, then fold in pasta until creamy and cohesive.

5. Dress broccoli with lemon zest and juice; plate with pork, mac, and extra glaze.

Cook’s note: Pull the chops at 140 F; their five-minute rest carries them to a juicy finish.