Jul 14 2026
Restaurants›1776 Steakhouse›14 Day Dry Aged Pork Chop Recipe

14 Day Dry Aged Pork Chop Recipe

Inspired by 1776 Steakhouse
Time1h
Serves2

Dijon creme sauce, pureed potatoes & baby carrots

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Ingredients

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Pork Chops & Dry Aging Finish

Dijon Crème Sauce

Pureed Potatoes

Baby Carrots

Method

Pork Chops & Dry Aging Finish

  1. 1

    Bring chops to room temperature

    Remove the pork chops from refrigeration at least 45–60 minutes before cooking to come to room temperature. Pat them very dry with paper towels.

  2. 2

    Season

    Season both sides of each chop generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper. Let rest 10 minutes after seasoning to allow salt to work into the meat.

  3. 3

    Preheat pan

    Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. Add the neutral oil and allow it to shimmer.

  4. 4

    Sear chops

    Place the chops in the skillet, presentation-side down first. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the second side 3 minutes.

  5. 5

    Finish with butter & aromatics

    Reduce heat to medium. Add 2 tbs unsalted butter, thyme sprigs and smashed garlic to the pan. As butter melts, tilt pan and spoon (baste) butter over chops for 2–3 minutes while continuing to cook until internal temperature reaches 135–140°F for medium (use an instant-read thermometer inserted into the thickest part, avoiding bone). This will finish to about 140–145°F after resting.

  6. 6

    Rest

    Transfer chops to a warm plate, tent loosely with foil and rest 6–8 minutes. Reserve pan drippings for the Dijon crème sauce.

Dijon Crème Sauce

  1. 7

    Sauté shallot

    Wipe the skillet used for the chops or use a clean medium saucepan. Add 2 tbs butter over medium heat. When melted, add the finely minced shallot and sauté until translucent and soft, about 2–3 minutes, scraping up browned bits from the pork pan if using.

  2. 8

    Deglaze

    Add 1 cup dry white wine (or chicken stock) to deglaze the pan. Increase heat to medium-high and simmer until liquid is reduced by about two-thirds, approximately 6–8 minutes.

  3. 9

    Finish sauce

    Lower heat to medium-low. Whisk in 3 tsp Dijon mustard until smooth, then add 3 tbs heavy cream. Simmer gently 2–3 minutes until the sauce is slightly thickened. Taste and finish with 1 tsp fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. If sauce is too thick, thin with 1–2 tbs warm water or stock.

  4. 10

    Keep warm

    Keep sauce warm over the lowest heat until plating. Spoon a little sauce onto the resting chops before serving if desired.

Pureed Potatoes

  1. 11

    Cook potatoes

    Place the cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1". Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes.

  2. 12

    Heat milk and butter

    While potatoes cook, warm 1 cup whole milk and 2 tbs butter in a small saucepan or microwave until butter melts and milk is warm but not boiling.

  3. 13

    Drain and mash

    Drain potatoes thoroughly and return to the warm pot on low for 30–60 seconds to evaporate excess moisture. Pass potatoes through a ricer or masher into a bowl or back into the pot for a smoother texture.

  4. 14

    Finish purée

    Stir in warmed milk and butter, then add 2 tbs cream cheese (or 2 tbs heavy cream) until fully incorporated. Season with 1 tsp salt and 1 tsp white or black pepper. Adjust consistency with more milk if needed for a silky purée. Keep warm until plating.

Baby Carrots

  1. 15

    Cook carrots

    Place 12 baby carrots in a small saucepan and add enough water to barely cover them. Add 1 tsp salt. Bring to a simmer and cook until carrots are just tender, about 8–10 minutes.

  2. 16

    Glaze

    Drain carrots, return to the pan over low heat. Add 1 tbs unsalted butter and 1 tsp light brown sugar or honey. Toss over low heat until carrots are glossy and the glaze reduces slightly, about 1–2 minutes. Adjust seasoning with a pinch of salt.

  3. 17

    Garnish

    Finish with 1 tbs freshly chopped parsley just before plating.

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