Bone-in Pork Chop Recipe

Prep and slice

Preheat oven to 375°F (190°C). Thinly slice potatoes (1/8–1/4 inch) using a sharp knife or mandoline. Keep slices even for uniform cooking.

Make Béchamel

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add minced garlic and cook until fragrant, about 30 seconds. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in 1 3/4 cups whole milk and 1/2 cup heavy cream, whisking constantly until smooth. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Stir in 1 cup grated gruyère, 1/4 cup grated Parmesan, 1 teaspoon chopped thyme, 1/8 teaspoon nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove from heat.

Assemble & Bake

Butter a 9x9-inch (or similar) baking dish. Arrange a single layer of potato slices to cover bottom, ladle some sauce to just cover, then repeat layers, finishing with sauce and remaining cheese sprinkled on top. Cover tightly with foil and bake 35 minutes. Remove foil and bake an additional 20–25 minutes until top is golden and potatoes are tender when pierced with a knife. Let rest 10 minutes before serving to set.

While potatoes bake, preheat oven to 425°F (220°C) or use a separate sheet in the same oven if timing allows. Toss halved brussels sprouts with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper and optional 1/4 teaspoon red pepper flakes. Spread cut-side down on a rimmed baking sheet in a single layer. Roast 18–22 minutes until deep golden and crispy on edges, shaking pan halfway through. If desired, finish with 1/2 teaspoon lemon zest and toss with 1 tablespoon chopped parsley.

Season and sear pork

Remove pork chops from fridge 20–30 minutes before cooking and pat dry. Season both sides and the bone with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, sear pork chops 3–4 minutes per side until golden brown (render fat along edges and sear for 1–2 minutes). Transfer chops to a plate.

Build sauce

Reduce heat to medium and add remaining 1 tablespoon butter to the skillet. Add finely chopped shallot and cook 2–3 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds. Pour in 3 tablespoons port wine to deglaze the pan, scraping up browned bits. Add 1 cup beef or veal demi-glace and 3 tablespoons Thompson raisins, bring to a gentle simmer and reduce until sauce thickens slightly and raisins plump, about 6–8 minutes. Stir in 1 teaspoon fresh thyme, 1 teaspoon red wine vinegar, and adjust seasoning with salt and pepper.

Finish sauce and rest pork

Return pork chops to the skillet, spoon some sauce over them and heat through 1–2 minutes (internal temp should approach 140°F/60°C for medium). Transfer skillet to a 375°F (190°C) oven for 6–8 minutes if chops need finishing to reach 145°F (63°C). Remove chops to a cutting board and rest 5–7 minutes. Meanwhile, remove skillet from heat and whisk in 1 tablespoon cold cubed butter to mount the sauce and give it a glossy finish. Taste and adjust with a splash more vinegar or salt if needed.

Slice pork chops crosswise or serve whole. Spoon port-wine raisin reduction over the pork. Place a portion of scalloped potatoes alongside and a serving of crispy brussels sprouts. Sprinkle chopped parsley over the plate for color. Serve immediately.