Apricot-Crusted Pork Chops with Radicchio

Serves 4

Pan IconWHY THIS RECIPE WORKS: Adding apricots and lemon zest to a buttery bread-crumb mixture is just the ticket to taking breaded chops to the next level. Breading just one side of our chops keeps things simple, and after browning the pork on one side we transfer the skillet to the oven for a hands-off finish. We roast the radicchio side dish in the oven while the chops brown. Cutting the radicchio through the center of the core ensures the wedges hold together, which helps them brown evenly and makes turning them easy.

2

slices hearty white sandwich bread, torn into quarters

2

tablespoons unsalted butter, melted

1

tablespoon grated lemon zest

½

cup dried apricots, chopped

Salt and pepper

5

tablespoons olive oil

2

heads radicchio (20 ounces), cut lengthwise into quarters

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inch thick, trimmed

3

tablespoons minced fresh chives

1. Adjust 1 oven rack to lowest position and second rack 8 inches from broiler element. Heat oven to 475 degrees. Pulse bread, butter, and zest in food processor to large crumbs, about 8 pulses. Transfer to small bowl and fold in apricots. Season with salt and pepper to taste.

2. Brush baking sheet with 3 tablespoons oil and arrange radicchio, cut side down, on baking sheet. Season with salt and pepper and transfer to lower oven rack. Roast until golden brown, 8 to 10 minutes per side, then transfer to serving platter.

3. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned on first side, about 2 minutes. Flip chops over and top with bread-crumb mixture, pressing to adhere. Transfer skillet to lower oven rack and bake until pork registers 140 degrees and bread crumbs are starting to brown, about 4 minutes. Move skillet to upper rack and broil until crumbs are golden brown, about 4 minutes. Transfer chops to platter with radicchio, sprinkle with chives, and serve.