Name: Boat Shed Restaurants Double Bone - In Pork Chop Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pcs bone-in pork loin chops (about 1–1.25 inches thick); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbs olive oil; 3 tbs unsalted butter, softened; 1 tbs fresh parsley, finely chopped; 0.5 tsp fresh thyme leaves, chopped; 0.5 tsp lemon zest; 1 tsp honey; 1 tsp Dijon mustard; 0.125 tsp red pepper flakes; 0.25 tsp coarse sea salt; 1 pcs shallot, finely minced; 0.25 cups white wine or dry vermouth; 0.25 cups chicken stock; 1 tbs unsalted butter (cold, cubed); 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbs fresh parsley, chopped; 2 pcs lemon wedges

Method

Pork Chops

Prep and dry

Remove pork chops from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat both sides and edges dry with paper towels—dry surface promotes good sear.

Season

On a plate, mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil evenly over both chops, then season both sides and the exposed bone edge with the spice mix. Press seasoning into meat so it adheres.

Sear and roast

Preheat oven to 400°F (205°C). Heat an oven-safe skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and swirl. Place chops bone-side down then exterior-side down (meat should sizzle). Sear without moving 2–3 minutes until a deep golden crust forms. Flip and sear the other side 2 minutes. Transfer skillet to preheated oven and roast 6–10 minutes—timing depends on thickness—until internal temperature reads 140°F (60°C) for slightly pink, or 145°F (63°C) for fully done. Remove chops to a cutting board to rest while you finish.

Compound Butter Glaze

Make compound butter

While chops rest (or earlier), combine softened butter, chopped parsley, thyme, lemon zest, honey, Dijon mustard, red pepper flakes, and coarse sea salt in a small bowl. Mix thoroughly until homogenous. Taste and adjust seasoning; butter should be slightly bright and balanced between savory and sweet.

Finish chops

Top each resting pork chop with about 1½ tbs of the compound butter (divide butter between the two chops). The residual heat will melt the butter and form a glossy glaze. Let rest 5 minutes before serving so juices redistribute and flavors meld.

Pan Sauce (optional)

If you want a pan sauce, return the skillet used for searing to medium heat (careful, handle hot). Add the minced shallot and sauté 30–45 seconds until softened. Deglaze with white wine or vermouth, scraping up browned bits from the bottom. Let the wine reduce by about half (1–2 minutes). Add chicken stock and simmer 2–3 minutes to slightly thicken. Remove from heat and swirl in cold cubed butter a little at a time to finish the sauce, then stir in lemon juice, salt, and pepper. Taste and adjust seasoning. Spoon sauce over or alongside chops.

Finishing & Plating

Slice the chops against the grain near the bone or serve whole. Spoon any pan sauce around the plate, place the butter-topped chop(s) in center, sprinkle with chopped parsley, and serve with lemon wedges on the side. Serve immediately while warm.