Ingredients

Let’s Cook!

• 1
  Put the pork chops in a shallow dish and season them with salt and freshly cracked black pepper. Combine the paprika, garlic powder, and onion powder and sprinkle the mixture onto the pork. Add a splash of olive oil and toss so that the chops are evenly coated. Cover and put in the fridge for 20 minutes.
• 2
  Add the shallot and butter to a small saucepan. Put it on medium heat. Once the butter's melted, add the lemon juice. Let simmer until only 1 tbsp liquid remains. Transfer to a small bowl and set aside to cool to room temperature.
• 3
  Add the mint to the shallot/lemon juice reduction. Season with a pinch of salt. Pour in the vinegar and olive oil, and stir in the sugar. Taste, then add more salt/sugar/vinegar/oil as needed. The sauce should be sharp, mildly sweet, and very fresh.
• 4
  Put a large pan on medium-high heat. Fry the chops for 2 minutes per side, then remove to a plate to rest for 5 minutes. Serve with a dollop of ladybug sauce.