Bone-in Pork Chop Recipe

Prepare pork chops

Pat pork chops dry with paper towels. Season both sides and the bone edge evenly with 2 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 20 minutes while you prepare other components.

Make rosemary maple glaze

In a small saucepan over medium heat combine 1 cup maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 2 tablespoons chopped fresh rosemary, and 1 teaspoon red pepper flakes. Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer until slightly thickened, about 6–8 minutes. Remove from heat and keep warm. Reserve 2 tablespoons of glaze for finishing.

Sear and roast pork

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, sear pork chops, bone side up then lay flat, 3–4 minutes per side, until a deep golden-brown crust forms. Add 2 tablespoons unsalted butter and tilt pan, spooning melted butter over chops for 30 seconds. Brush each chop generously with the warm rosemary-maple glaze. Transfer skillet to the preheated oven and roast until internal temperature reaches 140°F (60°C) measured at the thickest part, about 8–12 minutes depending on thickness. Remove chops from oven and brush with the reserved 2 tablespoons glaze. Tent loosely with foil and rest 5–10 minutes (carryover will bring temp to 145°F).

While pork rests and/or during oven time, toss halved fingerling potatoes with 2 tablespoons olive oil, 1 tablespoon chopped rosemary, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast in the same 400°F oven for 25–30 minutes, flipping halfway, until potatoes are tender and golden. If cooking simultaneously with pork, place potatoes on a separate sheet on a different rack and start them first so timing aligns (they take longer).

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli florets and carrots and sauté 3–4 minutes until starting to brown. Add sugar snap peas and continue cooking 2–3 minutes until vegetables are crisp-tender. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon fresh lemon juice. Toss to combine and remove from heat. Keep warm until plating.

On each plate place a portion of roasted fingerling potatoes and a serving of mixed vegetables. Slice each pork chop crosswise against the grain and fan over potatoes. Spoon any pan juices and a little extra warmed maple glaze over the pork. Garnish with a fresh rosemary sprig and a light sprinkling of sea salt if desired.