Jul 14 2026
Restaurants›Billy Can Can›Bone-in Pork Chop Recipe

Bone-in Pork Chop Recipe

Inspired by Billy Can Can
Time3h
Serves4

whiskey-brined, loaded potato pave, charred broccolini, mustard jus

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Ingredients

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Pork Chop

Loaded Potato Pave

Charred Broccolini

Mustard Jus

Method

Brining the Pork Chops

  1. 1

    Prepare the Brine

    In a large bowl, mix whiskey, brown sugar, salt, black pepper, crushed garlic, and fresh thyme until the sugar and salt are dissolved.

  2. 2

    Brine the Pork Chops

    Submerge the pork chops in the brine and refrigerate for at least 4 hours, preferably overnight.

Loaded Potato Pave

  1. 3

    Prepare the Potatoes

    Peel and thinly slice the russet potatoes using a mandoline.

  2. 4

    Layer the Potatoes

    In a greased baking dish, layer the potato slices, interspersing with heavy cream, butter, cheddar cheese, green onions, salt, and pepper.

  3. 5

    Bake the Pave

    Cover with foil and bake at 180°C (350°F) for 1 hour. Remove the foil and bake for an additional 30 minutes until golden brown.

Cooking the Pork Chops

  1. 6

    Cook the Pork Chops

    Preheat a grill or skillet over medium-high heat. Remove pork chops from brine and pat dry. Grill or sear the pork chops for about 6-8 minutes per side or until they reach an internal temperature of 145°F (63°C).

Charred Broccolini

  1. 7

    Char the Broccolini

    Toss broccolini with olive oil, salt, and pepper. Grill or sauté over medium-high heat until charred and tender, about 5-7 minutes.

Mustard Jus

  1. 8

    Prepare the Mustard Jus

    In a saucepan, combine chicken broth and Dijon mustard. Bring to a simmer and let reduce for about 10 minutes. Whisk in butter and fresh thyme before serving.

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