Double Bone-in Pork Chop Recipe

Bring to room temperature

Remove the double bone-in pork chops from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry thoroughly with paper towels.

Season both sides and the exposed bone of the pork chops evenly with the kosher salt, black pepper, smoked paprika, and garlic powder. Press the seasoning into the meat.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbs olive oil and swirl to coat.

Sear the pork chops, presentation (fat/bone) side down first if applicable, for 3–4 minutes without moving to develop a deep brown crust. Flip and sear the other side 2–3 minutes.

Reduce heat to medium. Add 2 tbs unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan slightly and baste the chops with the foaming butter for 1–2 minutes to build flavor and finish cooking. Use an instant-read thermometer: remove chops when internal temperature reaches 135°F (57°C) for medium-rare to 140°F (60°C) for medium. Total cook time will depend on thickness (roughly 8–12 minutes).

Transfer chops to a cutting board and tent loosely with foil. Rest for 8–10 minutes (carryover will bring them to final temp). Reserve pan juices for serving.

While chops rest, pulse the plain salted potato chips in a food processor or place in a resealable bag and crush with a rolling pin until you have coarse crumbs (about 0.5–2 mm pieces). Transfer to a shallow bowl and stir in 1 tbs flour to help adhesion.

In a second bowl, whisk the egg with 1 tsp water to make an egg wash. Lightly dredge the resting portion of the chop or a cutlet slice in flour, then egg wash, then press into the potato chip crumbs to form a coarse crust on the surface. (If serving whole, apply crust only to one side or on a sliced portion to avoid sogginess.)

Heat a small nonstick skillet over medium heat and add 1 tbs neutral oil or spray. Pan-fry the chipped side for 1–2 minutes until golden and crisp. Transfer to a rack.

Trim and julienne 4 scallions on the bias into thin long strips for garnish. Reserve white bottoms separately.

Finely slice the white bottoms of 2 scallions. Warm 1 tbs neutral oil in a small sauté pan over medium and flash-sauté the sliced whites for 30–45 seconds until fragrant. Add 1 tsp rice vinegar and a pinch of salt, toss and remove from heat. This quick softened scallion mix will be used in the sauces and as a topper.

If using store-bought or pre-made aji verde and aji amarillo crema, taste and adjust: stir 1 tbs fresh lime juice into the aji amarillo crema to brighten it. If either sauce is too thick, thin with 1–2 tbs water or olive oil to a pourable consistency.

Swirl a spoonful of reserved pan juices into each sauce bowl (about 1 tsp into each) to tie the pork flavor into the sauces. Stir in half of the softened scallion whites into the aji verde and the remaining half into the aji amarillo crema for continuity of flavor.

On each plate, smear a spoonful of aji amarillo crema and a discrete smear of aji verde, leaving space for the chop. Arrange the pork chop across the smears, crusted side up if applicable, and drizzle a little of the reserved pan butter over the meat.

Scatter the julienned scallions across the chop, sprinkle the crisped potato chip crumbs for extra texture, and place microgreens or cilantro if using. Serve with lime or lemon wedges on the side for extra acidity.

Serve immediately so the chip crust remains crisp and the sauces are fresh.