Belly-On Pork Chop

East Coast Oysters

Remove pork chops from packaging, trim any excessive fat but leave a thin fat cap for flavor. Pat both sides dry with paper towels.

Trim and pat dry

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, apple cider vinegar, and brown sugar. Rub the mixture evenly over both sides and the edges of the chops. Place chops in a shallow dish, cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Season and marinate

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil if skillet is dry.

Preheat and prepare pan

Place pork chops fat-side down first if there is a fat edge, and press lightly so the fat renders and makes good contact. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. If chops are thicker than 1 inch, sear the edges 30–60 seconds each to render fat.

Sear the chops

Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F (60°C) for medium or 145°F (63°C) for just-cooked—about 6–8 minutes depending on thickness. Remove skillet from oven and rest chops on a cutting board tented loosely with foil for 5–7 minutes; carryover cooking will bring them to final temperature.

Finish in oven

After removing chops from the skillet, place skillet over medium heat. Add 2 tablespoons unsalted butter. Once melted, add the finely chopped shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits (fond) from the bottom of the pan with a wooden spoon.

Render fond and sauté shallot

Carefully pour in the white wine (or chicken stock) to deglaze, scraping any remaining fond. Bring to a simmer and reduce by about half, approximately 3–4 minutes.

Deglaze

Whisk in whole grain mustard and heavy cream (if using). Simmer another 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon butter and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Spoon sauce over rested pork chops.

Finish sauce

If serving potatoes, toss halved baby potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread on a rimmed baking sheet and roast in the same 400°F (205°C) oven for 20–25 minutes, turning once, until golden and tender. Serve alongside pork chops.

Roast baby potatoes

bone-in pork chops (1–1.25 inch thick), preferably from heritage breed or pasture-raised

kosher salt

black pepper, freshly ground

garlic cloves, minced

fresh rosemary, finely chopped

fresh thyme leaves

olive oil

apple cider vinegar

brown sugar

unsalted butter

shallot, finely chopped

dry white wine or low-sodium chicken stock

whole grain mustard

heavy cream (optional, for a richer sauce)

fresh parsley, chopped

baby potatoes, halved

olive oil (for potatoes)

salt (for potatoes)

black pepper (for potatoes)

Pack a large shallow platter or tray with crushed ice to create a stable, cold bed for the oysters. Leave room for oysters to sit level.

Prepare serving bed

Rinse whole oysters under cold water and scrub shells to remove grit. Using an oyster knife and a thick glove or towel, carefully shuck each oyster: insert the knife at the hinge, twist to pop open, run the blade under the top shell to sever the muscle, discard top shell, then run blade under the oyster to free it from the bottom shell, keeping the natural liquor in the shell. Arrange oysters on the bed of ice, one per half shell, spacing evenly.

Cut the lemons into wedges and place on the platter. Scatter chopped parsley for color.

In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, and granulated sugar. Stir until the sugar dissolves.

Season the mixture with sea salt and freshly ground black pepper. Taste and adjust acidity/salt: add a little more sugar if too sharp, or another teaspoon of vinegar if you prefer brighter acidity.

Cover and refrigerate the mignonette for at least 15 minutes to allow flavors to meld. Bring to cold service temperature before serving.

Arrange cocktail sauce, prepared horseradish, and hot sauce into individual small bowls. Place them on the serving tray next to the oysters so guests can spoon or dash to taste.

For a quick horseradish cream: fold 1 tablespoon of horseradish into a tablespoon of crème fraîche or sour cream if desired, and place in a small bowl.

If using compound butter: in a small bowl, mash softened butter with minced garlic, lemon zest, toasted panko, chopped chives and 1/2 teaspoon salt until evenly combined. Form into a log on plastic wrap and chill until firm, or chill briefly and slice into coins.

To serve: place a small dab of compound butter on select oysters and briefly broil for 30–60 seconds — only if you want a warm/finished oyster variation. Otherwise serve the butter chilled as a flavored garnish for spreading on bread alongside oysters.

Keep oysters cold until the moment of serving. Present the platter with mignonette, condiments, lemon wedges and optional compound butter. Instruct guests to squeeze lemon or spoon a small amount of mignonette/hot sauce onto each oyster, then tip the shell to the mouth and slurp, or use a small fork to eat on the half shell.

Discard any oysters that do not have a clear, briny liquor or that smell strongly of ammonia. Enjoy immediately.

Belly-on Pork Chop

East Coast Oysters