Gordon Ramsay's Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can be lower in sodium.

Take the pork chop out of the fridge for at least five minutes to bring it to room temperature.

Season both sides of the pork chop with salt and pepper.

Let the pork chop sit for five minutes after seasoning.

Heat a pan until hot and add 1 teaspoon of olive oil.

Hold the pork chop by the bone and place it in the hot pan, listening for the sizzle.

Cook the pork chop for 90 seconds on each side until caramelized.

Tilt the pork chop to render the fat and cook the back.

After 7-8 minutes, add a couple of knobs of butter to the pan and baste the pork chop.

After three minutes, turn the pork chop over and baste the other side.

Remove the pork chop from the pan and let it rest.

Drain out the pan and add 1 teaspoon of oil, minced garlic, and chopped shallots to caramelize them.

Deglaze the pan with Calvados, allowing the alcohol to burn off.

Add a touch of chicken stock and bring it to a boil, cooking for two minutes to reduce.

Once reduced by half, add cream to thicken the sauce and bring it to a boil until it reaches a cafe au lait color.

Whisk in 1 teaspoon of Dijon mustard and 1 teaspoon of grain mustard.

Return the pork chop to the sauce and cook on low heat for 3.5 to 4 minutes.

Peel, core, and slice the Granny Smith apple.

In a hot pan, add 1 tablespoon of brown sugar to make caramel without stirring.

Once the caramel starts to change color, add butter and then the sliced apples.

Season the apples with salt and pepper, and add star anise and cloves to the caramel.

Let the apples stew in the caramel until fragrant.

Plate the dish by placing braised cabbage on the plate, followed by the pork chop on top.

Spoon the mustard sauce over the pork chop and add the caramelized apples as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens