Bone In Pork Chop Recipe

Prep and season

Pat pork chops dry with paper towels. In a small bowl combine smoked paprika, chili powder, garlic powder, kosher salt and black pepper. Rub each pork chop on both sides with 2 tbs olive oil, then evenly coat with the spice mix, pressing lightly so the rub adheres. Let rest at room temperature while you prepare other components (15–20 minutes).

Sear and finish

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until very hot. Add a light film of oil if pan is dry. Sear pork chops 2–3 minutes per side until deeply browned. Transfer skillet to the preheated oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium doneness, about 6–10 minutes depending on thickness (use a probe thermometer). Remove chops to a resting tray and tent loosely with foil; they will carryover cook to about 145–150°F.

While oven is preheating to 400°F, toss carrots with 1.5 tbs olive oil, honey, thyme, 1/2 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast on the top rack for 18–25 minutes, turning once about halfway, until tender and caramelized on edges. If carrots are small, check earlier. Keep warm after roasting; you can briefly reheat in oven with pork if needed.

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–20 minutes. Drain well and return to warm pot to dry for 1–2 minutes over low heat.

While potatoes cook, brown the chorizo in a skillet over medium heat, breaking into small pieces, until fully cooked and most fat rendered, about 6–8 minutes. If using raw fresh chorizo, cook to 160°F. Transfer cooked chorizo to a paper-towel-lined plate, reserving about 1 tbs drippings in the pan; discard excess.

Mash or whip the drained potatoes with butter, milk, and sour cream until smooth and creamy (use a potato ricer or hand masher for texture, or an electric mixer on low). Stir in shredded asadero cheese until melted and incorporated. Fold in cooked chorizo, then season with 1 tsp kosher salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until plating.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add the minced shallot and sauté until soft and translucent, about 2–3 minutes. Add the minced chipotle in adobo and cook 30 seconds to bloom the flavor.

Pour in chicken stock and bring to a gentle simmer, scraping up browned bits. Reduce by about a third, 3–4 minutes. Lower heat and add heavy cream, stirring to combine. Simmer gently until sauce thickens slightly, about 4–6 minutes. Stir in lime juice, then season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too spicy or thick, add up to 1–2 tbs more stock or cream to reach desired consistency. Keep warm; do not boil vigorously to prevent curdling.

Taste the chipotle cream sauce and adjust seasoning. Spoon a generous dollop of chorizo-asadero whipped potatoes onto each plate. Arrange 2 pork chops per plate (or 1 large chop), slice if desired, and place alongside or atop the potatoes. Arrange roasted rainbow carrots beside the pork.

Drizzle chipotle cream sauce over the pork chops and a little around the potatoes. Sprinkle chopped cilantro or parsley over the dish, finish with a drizzle of extra virgin olive oil and serve with lemon/lime wedge on the side for a bright squeeze. Serve immediately.