Double Cut Pork Chop Recipe

Prepare chops

Pat the double-cut pork chops dry with paper towels. Trim any excessively large fat pieces but leave a good fat cap for flavor.

Make marinade

In a small bowl combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 2 minced garlic cloves, 1 tbs chopped rosemary, 1 tsp thyme leaves, 1 tsp lemon zest, 1 tsp brown sugar and 1/4 tsp red pepper flakes. Mix until pasty.

Marinate chops

Rub the marinade all over both sides and into the bone area of the pork chops. Place on a tray, cover, and refrigerate for at least 30 minutes and up to 4 hours. Bring to room temperature 20–30 minutes before cooking.

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs oil and swirl to coat.

Sear the chops: Place the chops in the hot skillet, fat-side down first if possible. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (standing on the fat cap) for about 1 minute to render fat.

Finish in oven: Transfer the skillet to the preheated oven and roast until internal temperature reaches 135–140°F (57–60°C) for medium (about 8–12 minutes depending on thickness). Use an instant-read thermometer inserted into the thickest part, avoiding bone.

Rest the chops: Remove skillet from oven and transfer chops to a cutting board. Tent loosely with foil and rest 8–10 minutes (temperature will rise a few degrees during rest).

Prepare skillet: While chops rest, place the ovenproof skillet back on the stovetop over medium heat. Add 2 tbs butter. If there are lots of browned bits (fond) in the pan, leave most of the fat and scrape up browned bits with a wooden spoon; if the pan is excessively greasy, spoon off a bit but leave flavor.

Sauté aromatics: Add the finely chopped shallot and 1 minced garlic clove to the butter. Cook 1–2 minutes until softened and fragrant, stirring so they don't burn.

Deglaze: Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock if avoiding alcohol). Scrape the browned bits from the bottom of the pan and simmer until liquid reduces by roughly half, about 2–3 minutes.

Finish sauce: Stir in 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 cup chicken stock (if you used wine) or omit if you already used stock, and simmer 1–2 minutes until slightly thickened. Whisk in remaining 2 tbs butter off heat to emulsify. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped parsley.

Plate: Slice the rested chops against the grain into thick slices if desired. Spoon the warm pan sauce over the chops and sprinkle flaky sea salt to finish.

Serve the double-cut pork chops with your choice of sides (roasted vegetables, mashed potatoes, or a grain). Leftover sauce can be spooned over sides.