Bone – In Beauty Recipe

Prepare and brine (optional)

If you have 2–4 hours, lightly brine the chops for juiciness: dissolve 1/4 cup kosher salt in 4 cups cold water (not included above). Submerge the chops in the brine in the refrigerator for 45–120 minutes. Remove, rinse briefly under cold water, and pat dry thoroughly with paper towels.

Bring the chops to near room temperature for 30 minutes before cooking. Pat dry with paper towels to ensure proper sear.

In a small bowl combine minced garlic, chopped rosemary, thyme, olive oil, lemon zest, soy sauce, and brown sugar or honey. Stir to make a loose marinade.

Season both sides of the chops with kosher salt and freshly ground black pepper. Rub the herb-garlic marinade onto both sides of each chop and around the bone. Allow to rest at room temperature for 20–30 minutes so flavors penetrate (or refrigerate covered for up to 4 hours).

Preheat the oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high heat until very hot, about 3–5 minutes.

Add 1 tablespoon olive oil to the pan and swirl to coat. Carefully place the chops in the pan, presentation side down (the side you want to show), making sure not to crowd the pan. Sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip the chops and sear the other side for 2–3 minutes. If you have extra fat or a bone-side that needs contact, tilt the chop with tongs and render the fat along the edge for 30–60 seconds.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 135–140°F (57–60°C) for medium (carryover will finish to 140–145°F), about 8–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part, away from the bone, to check doneness.

Remove the skillet from the oven and transfer chops to a cutting board. Tent loosely with foil and rest for 5–10 minutes so juices redistribute.

While the chops rest, place the hot skillet back on medium heat (use caution — handle will be hot). If the skillet is dry, add the 2 tablespoons of butter and let it melt.

Add the minced shallot and sauté for 30–45 seconds until fragrant and translucent but not browned.

Deglaze the pan with 1 tablespoon dry white wine or chicken stock, scraping up browned bits from the bottom with a wooden spoon. Allow the liquid to reduce for 30–60 seconds.

Add 3 tablespoons chicken stock and bring to a gentle simmer. Stir in the Dijon mustard and lemon juice to emulsify. Let the sauce reduce slightly (about 1–2 minutes) until it coats the back of a spoon.

Whisk in the remaining tablespoon of butter off the heat to add shine and richness. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference.

Stir in chopped parsley, then spoon the sauce over the rested chops.

Transfer chops to warm plates. Spoon pan sauce over each chop and finish with a sprinkle of microgreens or chopped parsley and a lemon wedge on the side.

Serve immediately with desired sides (roasted vegetables, mashed potatoes, or a crisp salad).