Pork Chop Recipe

Prepare and season

Remove pork chops from refrigerator 30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (use the amounts listed in ingredients).

Sear chops

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs neutral oil and heat until shimmering. Place pork chops in the pan without crowding; sear 3-4 minutes per side until a deep golden-brown crust forms. Add 2 tbs unsalted butter, crushed garlic cloves, and 4 thyme sprigs to the pan; tilt the pan and spoon the melted butter over the chops for 30-60 seconds to baste.

Finish in oven (if thick)

If chops are thicker than 1 inch, transfer the skillet to a preheated 400°F (200°C) oven and roast 6-8 minutes more until internal temperature reaches 145°F (63°C). For thinner chops, continue cooking in the pan 1-3 minutes until done. Remove chops to a cutting board, tent loosely with foil and let rest 5-8 minutes while you make the jus and finish the pavé.

Sauté shallot and reduce wine

Using the same skillet you seared the pork in, pour off excess fat leaving about 1 tablespoon and any brown fond. Return pan to medium heat and add the minced shallot. Sauté 1-2 minutes until softened. Pour in 1 cup dry red wine or port to deglaze, scraping the browned bits from the bottom with a wooden spoon. Simmer until reduced by about half (about 4-6 minutes).

Add cherries and stock

Add 1.5 cups pitted cherries, 1 cup chicken stock, 1 tsp brown sugar, and 1 tsp red wine vinegar. Bring to a simmer and cook 6-8 minutes until cherries begin to break down and the sauce reduces and slightly thickens.

Finish sauce and strain (optional)

Remove pan from heat and whisk in 2 tbs Dijon mustard until emulsified. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. For a smooth jus, strain the sauce through a fine-mesh sieve into a small saucepan, pressing on solids to extract flavor; discard solids. Return strained jus to low heat and whisk in 1 tbs cold unsalted butter to finish, giving the sauce a glossy texture. Keep warm until serving.

Prepare vegetables

Preheat oven to 375°F (190°C). Using a mandoline or very sharp knife, slice the peeled russet potatoes and peeled yuca into 1/16–1/8 inch (1.5–3 mm) thin, even slices. Keep slices submerged in cold water as you work to remove excess starch and prevent browning.

Blanch (optional for yuca)

Optional: Bring a pot of salted water to a boil and briefly blanch the yuca slices 1-2 minutes to soften slightly, then drain and cool. This step helps ensure yuca cooks through in the pavé.

Layer and season

Lightly grease a small square/rectangular baking dish (an 8x8 inch or similar works well). Arrange layers of potato and yuca slices in an overlapping pattern, alternating potato and yuca or grouping as you prefer, until the dish is filled to about 3/4 inch to 1 inch high. In a bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, 4 tbs melted butter, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Pour the cream mixture evenly over the layered vegetables, pressing gently so the liquid seeps through. Sprinkle 1/4 cup grated Parmesan over the top (optional).

Bake and press

Cover tightly with foil and bake in the preheated 375°F oven for 40 minutes. After 40 minutes, remove foil and continue baking uncovered 15-25 minutes more until the top is golden and edges are bubbling and the center is tender when tested with a skewer. If you want neat pavé slices, remove from oven and place a heavy weight (small pan or foil-wrapped brick) on top after cooling slightly to compress the layers for 10-15 minutes. Refrigerating briefly (20 minutes) makes slicing cleaner.

Slice and reheat

Invert the compacted block onto a cutting board and cut into 4 portions. Reheat portions in a 350°F (175°C) oven for 6-8 minutes before serving if needed.

To plate, place one potato-yuca pavé portion on each plate. Slice pork chops if bone-in and large, or place whole chop beside pavé. Spoon 2-3 tablespoons of warm cherry Dijon jus over the chop and a little around the pavé. Garnish each plate with a sprinkle of chopped fresh parsley and a thyme sprig. Serve immediately.