Jul 14 2026
Restaurants›Distilled on Jefferson›Berkshire Pork Chop Recipe

Berkshire Pork Chop Recipe

Inspired by Distilled on Jefferson
Time1h
Serves2

14oz, creamed gnocchi, shiitake, demi-glace, fried brussels sprouts, sherry gastrique, pancetta

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Ingredients

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Pork Chop

Creamed Gnocchi

Shiitake Mushrooms

Demi-Glace

Fried Brussels Sprouts

Sherry Gastrique

Pancetta

Method

Pork Chop

  1. 1

    Season and Sear

    Season the pork chop with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork chop for about 4-5 minutes on each side until golden brown and cooked to your desired doneness. Remove from heat and let rest.

Creamed Gnocchi

  1. 2

    Cook Gnocchi

    In a pot of boiling salted water, cook the gnocchi according to package instructions. Drain and set aside.

  2. 3

    Make Cream Sauce

    In a saucepan, melt butter over medium heat, add heavy cream, and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.

  3. 4

    Combine

    Add cooked gnocchi to the cream sauce and gently stir to coat.

Shiitake Mushrooms

  1. 5

    Sauté Mushrooms

    In the same skillet used for the pork, melt butter and add garlic. Sauté for about 1 minute, then add sliced shiitake mushrooms. Cook until browned and tender, about 5-7 minutes.

Fried Brussels Sprouts

  1. 6

    Fry Brussels Sprouts

    In a separate pan, heat olive oil over medium heat. Add halved Brussels sprouts, season with salt and pepper, and fry until crispy and golden brown, about 8-10 minutes.

Sherry Gastrique

  1. 7

    Prepare Gastrique

    In a small saucepan, heat sherry vinegar and sugar over medium heat. Simmer until the mixture reduces and becomes syrupy, about 5-7 minutes.

Assembly

  1. 8

    Plate the Dish

    On a plate, place a serving of creamed gnocchi, top with sautéed shiitake mushrooms, and place the seared pork chop on top. Add fried Brussels sprouts on the side, drizzle with demi-glace and sherry gastrique, and garnish with crispy pancetta.

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