Double Bone-in Pork Chop Recipe

Prepare chops

Remove chops from the refrigerator 30–45 minutes before cooking to bring them to near room temperature. Pat them dry with paper towels. Trim any excess fat if desired but leave the fat cap for flavor.

Make marinade

In a small bowl combine 2 tbs olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, thyme leaves, smoked paprika, brown sugar and lemon zest. Stir to form a paste.

Rub the marinade evenly over both sides and along the bone of each pork chop. Cover and refrigerate for at least 30 minutes or up to 4 hours. If short on time, let sit at room temperature 15 minutes after rubbing before cooking.

Preheat

Preheat oven to 400°F (200°C). Place a heavy, ovenproof skillet (cast iron recommended) on the stove over medium-high heat and let it get very hot, about 3–5 minutes.

Add 1 tbs neutral oil to the hot skillet and swirl to coat. Sear the pork chops, fat-side down first if there is a fat cap, for 2–3 minutes without moving to develop a deep brown crust. Flip and sear the other side for 2 minutes. If chops are thick and not yet cooked through, transfer the skillet to the preheated oven.

Roast in the oven until internal temperature reaches 135–140°F (57–60°C) for medium (carryover will bring to 145°F). That typically takes 6–12 minutes depending on thickness. Use an instant-read thermometer inserted into the meat, not touching bone.

Remove chops to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute and carryover cooking to finish.

While chops rest, return the skillet to medium heat (if skillet is very hot let it cool 1 minute). Add 2 tbs unsalted butter to the skillet. When melted, add the chopped shallot and cook until softened and translucent, about 2 minutes.

Add the smashed garlic and cook 30 seconds until fragrant. Deglaze the pan with 1 cup dry white wine (or chicken stock), scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, 3–5 minutes.

Whisk in 1 tsp Dijon mustard and 2 tbs heavy cream (optional) and simmer 1–2 minutes until sauce slightly thickens. Stir in chopped parsley, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Turn off heat and swirl in any resting juices from the cutting board into the sauce and 1 tbs butter if desired for gloss. Strain the sauce if you prefer a very smooth finish (optional).

Place each pork chop on a plate or cutting board. Spoon warm pan sauce over the chops, sprinkle lightly with flaky sea salt, and garnish with additional chopped parsley or a sprig of rosemary if desired.

Slice between bones to serve individual portions or serve whole. Recommend serving with roasted potatoes, sautéed greens, or a simple salad.