Long - Bone Pork Chop Recipe

Bring pork to room temperature

Remove pork chops from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to ensure a good sear.

Season both sides and the exposed bone of the chops with kosher salt, black pepper, and garlic powder, pressing gently so the seasoning adheres.

Preheat oven to 180°C (350°F). Heat a large ovenproof skillet over medium-high heat until hot. Add neutral oil.

Sear the chops: place chops presentation-side down (fat/bone side toward you) and sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. Add butter to the pan and baste the chops for 30–45 seconds to brown the edges.

Transfer skillet to the preheated oven and roast until internal temperature reaches 63°C (145°F) for medium-rare to medium, about 6–10 minutes depending on thickness. Remove from oven and tent loosely with foil; rest 8–10 minutes (carryover will raise temperature slightly).

While chops come to room temperature (or after searing, using same skillet), cook bacon: in a medium sauté pan over medium heat, add bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Reserve 1 tbsp of the rendered fat in the pan, remove bacon, chop into coarse pieces, and set aside. (If using the chops' skillet, drain excess fat leaving about 1 tbsp.)

Add the minced shallot to the hot fat and cook gently 2–3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine, scraping up brown bits (fond) from the bottom; simmer until reduced by about half, 2–3 minutes.

Add chicken stock and thyme sprigs, bring to a simmer and reduce by about one-third, approximately 6–8 minutes, to concentrate flavor.

Remove thyme. Whisk in the Dijon and whole-grain mustard until incorporated. Stir in heavy cream and simmer 1–2 minutes to slightly thicken. Add the chopped bacon pieces back to the sauce.

Finish the jus with sherry or apple cider vinegar, season with salt and pepper to taste. If you prefer a smoother sauce, strain through a fine sieve into a clean saucepan and return to low heat to keep warm. Keep warm until plating.

Make the dressing: in a small bowl whisk together orange juice, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Slowly whisk in the olive oil to emulsify into a bright vinaigrette. Taste and adjust acidity or sweetness as desired.

Prepare produce: core and julienne the apple (leave skin on for color) and immediately toss with a teaspoon of lemon juice if you need to prevent browning. Thinly slice the fennel (if using) and red onion.

In a large bowl combine arugula, julienned apple, sliced fennel, and red onion. Add the dressing and toss gently to coat. Let sit 5 minutes for flavors to marry but do not overdress—slaw should remain lively and crisp.

Taste and adjust seasoning with additional salt, pepper, or a splash more citrus if needed.

Slice each rested chop against the grain if desired or serve whole on the bone for presentation. Spoon several tablespoons of warm bacon–mustard jus over and around the chops.

Arrange a generous mound of arugula–apple citrus slaw alongside each chop. Sprinkle toasted nuts over the slaw if using, and garnish with microgreens and a light dusting of citrus zest across the plate.

Serve immediately while jus is warm and chops are juicy. Recommended internal temp: 63°C (145°F) after resting. Serves with additional jus on the side.