Sep 15 2026
Restaurants›Hook & Barrel›Duroc Pork Chop Recipe

Duroc Pork Chop Recipe

Inspired by Hook & Barrel
Time1h 15m
Serves4

peach demi glace, whipped potatoes, braised greens

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork & Seasoning

Peach Demi-Glace

Whipped Potatoes

Braised Greens

Method

Pork & Seasoning

  1. 1

    Bring pork to temp & season

    Remove the Duroc pork chops from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

  2. 2

    Sear and finish

    Heat a heavy skillet (cast-iron preferred) over medium-high heat until smoking lightly. Add 2 tbs neutral oil. Sear the chops fat-side down then on the other side until a deep golden crust forms, about 3–4 minutes per side for 1"–1¼" thick chops. Add 2 tbs unsalted butter, 4 thyme sprigs, and 4 smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter over the chops (baste) for 1–2 minutes. Reduce heat to medium and continue cooking until internal temperature reaches 140°F (about 4–6 more minutes depending on thickness). Transfer chops to a warm resting tray and tent loosely with foil; rest 7–10 minutes (carryover will bring them to 145°F). Reserve pan fond for the sauce.

Peach Demi-Glace

  1. 3

    Cook aromatics & peaches

    Wipe out excess fat from the pork pan, leaving browned bits. Return pan to medium heat, add the chopped shallot and sauté 1–2 minutes until translucent. Add the diced peaches and cook, stirring occasionally, until softened and beginning to break down, about 4–6 minutes.

  2. 4

    Deglaze & reduce

    Pour 1 cup dry white wine into the pan to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 3–4 minutes. Add 1 cup chicken stock and 1 cup demi-glace; bring to a gentle simmer.

  3. 5

    Simmer & finish

    Simmer the mixture until peaches are tender and sauce has slightly thickened, about 8–10 minutes. Stir in 1 tsp white wine vinegar and 1 tbs honey to balance sweetness. Remove from heat and carefully purée the sauce with an immersion blender or in batches in a countertop blender until smooth. Return to low heat to warm through if needed. Mount the sauce by whisking in 2 tbs cold unsalted butter, then season to taste with 1 tsp salt and 1 tsp black pepper. If the sauce is too thin, simmer gently to reduce to desired consistency; if too thick, loosen with up to 2 tbs chicken stock.

  4. 6

    Finish with pork juices

    If you reserved pan juices from resting the chops, strain any fat into the sauce and whisk to incorporate for additional pork flavor. Taste and adjust seasoning. Keep warm until plating.

Whipped Potatoes

  1. 7

    Cook potatoes

    Place the peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water by 1". Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

  2. 8

    Warm dairy

    While potatoes cook, heat 1 cup heavy cream and 4 tbs unsalted butter in a small saucepan until the butter is melted and mixture is hot but not boiling. If using cream cheese, cube it and set aside to soften.

  3. 9

    Whip potatoes

    Drain potatoes well and return to the still-warm pot over low heat for 1 minute to evaporate excess moisture. Using a potato ricer or masher, process the potatoes until smooth. Transfer to a bowl and gradually whisk or beat in the hot cream-butter mixture until light and whipped. Add 2 oz cream cheese (optional) and continue to whip until fully incorporated. Season with 1 tsp salt and 1/2 tsp white or black pepper. Keep warm until plating; if needed, loosen with a splash of warm cream or stock.

Braised Greens

  1. 10

    Sauté aromatics

    Heat 1 tbs olive oil in a wide sauté pan over medium heat. Add 1 thinly sliced shallot and cook until softened, about 2–3 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

  2. 11

    Braise greens

    Add 1 lb sliced kale or Swiss chard to the pan and toss to wilt slightly. Pour in 1 cup low-sodium chicken stock, add 1 tsp apple cider vinegar, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Cover and simmer over medium-low heat until greens are tender but still bright, 8–12 minutes. Uncover and cook down any excess liquid until the greens are saucy but not dry.

  3. 12

    Adjust seasoning

    Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed. Finish with a small drizzle of olive oil if desired and keep warm for plating.

More from Hook & Barrel