The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
Recipe Information
Pork Chop
Cultural Context
Pork chops are a popular dish in American cuisine, often served with sides like mashed potatoes or vegetables.
Start with a center cut bone-in pork chop with the fat cap left on.
Season the pork chop with a generous amount of salt and pepper, ensuring to season both sides and the fat.
Pat the pork chop dry to remove moisture for a better sear.
Heat a 12-inch cast iron skillet over medium-high heat and add vegetable oil until it shimmers and ripples.
Carefully place the pork chop in the pan, dropping it away from you to avoid splashes.
Sear the pork chop without moving it until browned on the bottom, checking occasionally.
Once browned, flip the pork chop and sear the other side for about 3 to 4 minutes.
Hold the pork chop on its fat side to render the fat and add flavor.
Remove excess fat from the pan and add butter, fresh thyme, and crushed garlic to flavor the pork chop.
Baste the pork chop with the melted butter and aromatics in the pan.
Use an instant-read thermometer to check the internal temperature, aiming for 135-140°F; remove from heat around 120°F and let rest for 5 to 7 minutes.
While the pork chop rests, prepare the pan sauce by removing used butter and oil, keeping the fond in the pan.
Add fresh oil to the pan and sauté shallots with a pinch of salt until they release moisture.
Add chopped garlic and thyme, cooking until fragrant.
Deglaze the pan with apple brandy, scraping up the fond.
Add whole grain mustard and heavy cream, adjusting with chicken stock if the cream is too thick.
Season the sauce with salt and pepper, then let it reduce until the bubbles pop slowly.
Finish the sauce with a knob of butter for added flavor and thickness.
Check the sauce's consistency by running a spoon through it; it should leave a clean line.
Plate the pork chop, adding a generous amount of sauce on top, and garnish with fresh parsley.
Equipment Needed
Spice Level:
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