This is a late, late recipe post from our Cabernet Franc dinner last month. And, because I was already two tastings in, I neglected to take photos. However, since this was a hit, I'm sharing the recipe anyway. Ingredients 3 pounds bone-in pork loin chops (ours were about 1-1/2 pounds each - enormous!) 4 t organic granulated sugar 1 t smoked paprika 2 t salt 1 t freshly ground black pepper 2 T butter 2 shallots, peeled and finely chopped 1 t smoked paprika 1/4 C dry white wine 2 T butter persimmon chutney for serving, optional (my recipe here ) Procedure The night before you plan to serve...in a small mixing bowl, blend together the sugar, smoked paprika, and black pepper. Rub each side of the pork chops with the spice blend. Cover and refrigerate overnight. Remove the chops from the fridge an hour before you plan to cook them. Preheat oven to 450° F and heat a large cast-iron skillet over medium heat. If you don't have a cast iron s...