Belly-on Pork Chop Recipe
sourced from a fourth generation farmer
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Ingredients
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Pork & Marinade
Pan Sauce
Accompaniment (optional)
Method
Pork & Marinade
- 1
Trim and pat dry
Remove pork chops from packaging, trim any excessive fat but leave a thin fat cap for flavor. Pat both sides dry with paper towels.
- 2
Season and marinate
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.
- 3
Preheat and prepare pan
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.
- 4
Sear the chops
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.
- 5
Finish in oven
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.
Pan Sauce
- 6
Render fond and sauté shallot
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.
- 7
Deglaze
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.
- 8
Finish sauce
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.
Accompaniment (optional)
- 9
Roast baby potatoes
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.