La Côte De Porc Recipe

Bring to room temperature & season

Remove the 10 oz Duroc pork chop from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (205°C). Heat a heavy oven-safe skillet over medium-high heat until shimmering. Add 1 tbs olive oil. When oil is hot and just beginning to smoke, add the pork chop and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 1.5–2 minutes. Add 1 tbs unsalted butter, the smashed garlic cloves and 2 thyme sprigs; spoon melted butter over the chop (baste) for 30 seconds.

Finish in oven

Transfer the skillet to the preheated oven and roast for 6–10 minutes, depending on thickness, until the internal temperature reaches 135°F (57°C) for medium-rare to 140°F (60°C) for medium. Remove from oven and transfer chop to a cutting board; tent loosely with foil and rest 5–7 minutes (carryover will bring temp up a few degrees). Reserve pan drippings for the demi-glace step.

Cook potatoes

Place 1 lb peeled and cut russet potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a vigorous simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes depending on piece size. Drain well and return to the hot pot for 1 minute to dry out.

Mash and finish

Warm 1/2 cup whole milk with 2 tbs unsalted butter in a small saucepan or microwave until hot but not boiling. Mash the potatoes with a potato masher or ricer until mostly smooth. Add warmed milk and butter, 1/4 cup grated Parmesan, 1/4 tsp black pepper and salt to taste. Mix until creamy; adjust consistency with a little more milk if necessary. Keep warm until plating.

Cook bacon and caramelize onion

In a medium skillet over medium heat, add the diced bacon (3 oz). Cook, stirring occasionally, until the fat renders and bacon begins to crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked bacon to a bowl, leaving about 1 tablespoon of bacon fat in the pan. Add 1 tsp olive oil if needed and the 1/2 thinly sliced yellow onion. Reduce heat to medium-low and cook the onion, stirring occasionally, for 10–12 minutes until soft and golden. Sprinkle 1/4 tsp sugar over the onion during the last few minutes to encourage caramelization. Deglaze the pan with 1/2 tbs sherry vinegar, scraping up browned bits. Remove from heat and reserve onions and bacon separately.

Blanch haricots verts & combine

Bring a pot of salted water to a boil. Blanch 8 oz trimmed haricots verts for 2 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and pat dry. In the skillet with the reserved bacon fat (reheat over medium), add the blanched beans and toss 1–2 minutes to heat through. Add the caramelized onions and cooked bacon, toss to combine. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm until plating.

Build demi-glace

Using the same skillet used to sear the pork (if available) or a clean skillet, add 1 tbs unsalted butter over medium heat. Add 1/2 thinly sliced yellow onion and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add any reserved pan drippings from the pork (about 1–2 tbs) and 2 tbs red wine; simmer for 1–2 minutes to reduce and deglaze, scraping up browned bits. Add 1/2 cup beef demi-glace and 1/2 tsp fresh thyme leaves. Simmer gently until sauce is slightly reduced and glossy, about 3–5 minutes. Taste and season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper as needed.

Finish and strain (optional)

If you prefer a smooth sauce, strain the demi-glace through a fine-mesh sieve into a small saucepan, pressing on solids to extract flavor. Keep warm until ready to serve. To serve, spoon the demi-glace over the rested pork chop and a little around the plate.