Seared Porterhouse Pork Chop* (take Out) Recipe

Bring pork to room temp

Remove the porterhouse pork chop from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides liberally with the kosher salt (about 1 1/4 tsp total) and freshly ground black pepper. Press the seasoning into the meat.

Preheat oven to 375°F (190°C). Heat a heavy cast-iron or ovenproof skillet over medium-high heat until very hot, about 3–4 minutes.

Add 1 tablespoon neutral oil to the skillet, swirl to coat. Sear the pork chop, fat-side down first if there is a fat cap, for 3–4 minutes without moving until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes.

Add 1 tablespoon unsalted butter to the pan and baste the chop for 30 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches 140°F (60°C) for medium (usually 6–10 minutes depending on thickness). Remove from oven and tent loosely with foil; let rest 8–10 minutes (carryover will bring temp to ~145°F).

While the pork rests, cook the pee wee potatoes: place a medium saucepan of salted water over high heat and bring to a boil. Add the scrubbed potatoes and simmer until fork-tender, about 12–15 minutes depending on size. Drain well.

In the same saucepan or a skillet over medium heat, add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Add the drained potatoes and toss to coat. Cook, gently shaking the pan, until potatoes get slight golden spots, about 3–4 minutes.

Add fresh thyme leaves, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss to combine and keep warm until plating.

While the pork is in the oven, begin the greens: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced pancetta and cook until rendered and lightly brown, about 4–5 minutes.

Add 1/2 small finely chopped yellow onion and sauté until translucent, about 3 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Add the chopped dandelion greens (they will mound high at first). Toss to wilt them slightly, then pour in 1/2 cup chicken or vegetable stock. Cover the skillet, reduce heat to medium-low, and braise for 6–8 minutes until the greens are tender but still bright.

Uncover, add 1 teaspoon red wine vinegar, season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir and cook 1–2 minutes more to reduce excess liquid. Adjust seasoning to taste and keep warm.

While the greens braise and potatoes finish, make the beurre blanc: in a small saucepan over medium heat combine 1 tablespoon minced shallot and 1/2 cup dry white wine. Bring to a simmer and reduce until about 1–2 tablespoons of liquid remain (about 6–8 minutes).

Add 1 teaspoon champagne vinegar (or white wine vinegar) and 1 teaspoon heavy cream; simmer 30 seconds. Reduce heat to low. Whisking constantly, begin to add the cold butter pieces a few at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and slightly thickened.

Remove from heat, whisk in 1 tablespoon whole-grain mustard, 1/4 tsp kosher salt and a pinch of black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 teaspoons warm water to loosen. Keep warm (do not boil) until plating.

Slice the rested porterhouse pork chop against the grain into 1/2-inch thick slices if desired, or serve whole. Arrange a portion of braised dandelion greens on the plate, place the sliced or whole pork chop alongside, and tuck the warm pee wee potatoes beside them.

Spoon the grain mustard beurre blanc over the pork (and a little over the greens if desired). Finish with 1 teaspoon fresh lemon juice brushed lightly over the sauce to brighten, and garnish with microgreens or chopped parsley if using.

Serve immediately. Leftovers: keep components refrigerated separately; reheat gently to preserve sauce emulsion.