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Ingredients

• For the pork chops:
• 1/2 cup extra virgin olive oil
• 1 lemon, thinly sliced
• 4 sprigs fresh oregano
• 1 teaspoon crushed red pepper flakes
• Pinch of fresh thyme leaves
• Eight 5-ounce pork porterhouse chops, about 1/4-inch think
• Kosher salt and freshly ground black pepper
• For the vinaigrette:
• 1 cup extra virgin olive oil
• 1/2 cup diced pancetta
• 4 shallots, sliced into rings
• 1/2 cup apple cider vinegar
• 1/4 dried cherries

Description

Serious Eats