12 Oz Pork Chop Recipe

Season and bring to room temperature

Pat the pork chop dry with paper towels. Season both sides and the bone edge with kosher salt (1 1/2 tsp), black pepper (1/2 tsp) and garlic powder (1/4 tsp). Let rest at room temperature for 20–30 minutes while you prepare other components.

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering, add the pork chop and sear undisturbed 3–4 minutes until a deep golden crust forms. Flip and add 1 tablespoon butter to the pan. Spoon melted butter over the chop and continue cooking 3–5 minutes more, basting, until internal temperature reads 140°F (60°C) for medium to medium-well. If the chop is thick and browning too quickly, reduce heat to medium and cover loosely to finish cooking. Transfer to a cutting board and tent with foil; rest 6–8 minutes (carryover will reach about 145°F). Reserve pan fond for a possible quick jus if desired.

Toast and sweat aromatics

Heat a medium saucepan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the finely diced onion (1/4 cup) and cook, stirring, until translucent, about 4 minutes. Add the minced garlic (1 tsp) and cook 30 seconds until fragrant.

Toast farro and deglaze

Add 3 tablespoons pearled farro to the pan and stir to coat with oil/butter; toast 1–2 minutes. Pour in 1/4 cup dry white wine and simmer, stirring, until mostly absorbed.

Simmer with stock

Add 2 cups hot chicken stock, 1/2 cup at a time, stirring frequently and allowing most liquid to be absorbed between additions. Continue until farro is tender but still slightly chewy, about 18–22 minutes total (pearled farro cooks faster than whole farro). Add more hot water/stock if needed to reach a creamy risotto-like consistency.

Finish risotto

Stir in 1/4 cup grated Parmesan, 1 tablespoon chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Remove from heat and cover to keep warm until plating.

Render and combine

In a small skillet over medium heat, add the chopped pepperoni (3/4 cup) and cook for 3–4 minutes, stirring, until some fat renders and edges crisp. Add 1 tablespoon minced shallot and cook 1–2 minutes until softened.

Simmer to jam consistency

Add 2 tablespoons brown sugar, 1 tablespoon red wine vinegar, 1 teaspoon tomato paste, 1/8 tsp red pepper flakes and 2 tablespoons water. Stir to combine, reduce heat to low and simmer, stirring occasionally, until mixture thickens to a sticky jam—about 6–8 minutes. If it becomes too dry, add a teaspoon of water at a time. Taste and adjust sweetness or acidity as desired. Keep warm.

Blanch or roast

Option A - Blanch: Bring a pot of salted water to a boil. Add the broccolini (8 stalks) and cook 1–2 minutes until bright green and slightly tender. Shock in an ice bath, drain, then toss with 1 tablespoon olive oil, 1/2 tsp kosher salt, 1 tablespoon lemon juice and a little lemon zest. Serve warm. Option B - Roast/Sear: Toss broccolini with 1 tablespoon olive oil and 1/2 tsp kosher salt. Roast at 425°F (220°C) for 8–10 minutes or sear in a hot skillet 2–3 minutes per side until charred tips and tender. Finish with 1 tablespoon lemon juice and zest.

Plate about 1/2 to 3/4 cup of the warm farro risotto in the center of the plate. Slice the rested pork chop crosswise 1/2" thick and arrange over or beside the risotto. Spoon 2–3 tablespoons of pepperoni jam over the pork chop or alongside. Arrange broccolini on the plate. Drizzle 2 teaspoons vincotto and 1 teaspoon extra virgin olive oil in a thin ribbon around the plate or over the pork and risotto. Garnish with a small sprinkle of additional grated Parmesan or chopped parsley if desired. Serve immediately.