Bone-in Cheshire Pork Chop Recipe
Broccoli Rabe, Roasted Cherry Tomatoes, Gratin Mustard Pan Jus, Lemon Gremolata
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Chops
Season the pork chops with salt and black pepper on both sides. In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, sear the pork chops for about 4-5 minutes on each side until they develop a nice golden crust. Remove from the skillet and set aside.
Roast the Cherry Tomatoes
In the same skillet, add the cherry tomatoes and cook for about 2-3 minutes until they start to blister. Add 1 tablespoon of olive oil, stir, and then remove from heat.
Cook the Broccoli Rabe
In a separate pot, bring salted water to a boil. Add the broccoli rabe and blanch for about 2 minutes. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain and set aside.
Make the Gratin Mustard Pan Jus
In the same skillet used for the pork, add the Dijon mustard and chicken broth. Stir to combine and bring to a simmer. Cook for about 3-4 minutes until slightly thickened. Return the pork chops to the skillet and cook for an additional 2 minutes, spooning the sauce over the chops.
Prepare the Lemon Gremolata
In a small bowl, combine lemon zest, minced garlic, and chopped parsley. Mix well.
Serve
On a serving plate, place the pork chop, top with roasted cherry tomatoes, and serve alongside blanched broccoli rabe. Drizzle with the mustard pan jus and sprinkle with lemon gremolata.
