Heritage Pork Chop Recipe

Bring pork to room temperature

Remove pork chops from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels.

Season both sides of the pork chops evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add pork chops, pressing so they make even contact with the pan. Sear without moving 3–4 minutes until a golden-brown crust forms.

Flip chops and add 2 tbs butter to the pan. Tilt the pan and spoon melted butter over the chops for 1–2 minutes to baste. Transfer the skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes, or until internal temperature reaches 140–145°F (60–63°C) for medium. Remove from oven and tent with foil while finishing sauce and potatoes.

Preheat oven to 400°F (200°C) if not already. Toss halved fingerling potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 2 crushed garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the oven for 20–25 minutes, turning once halfway, until tender and golden brown. If the pork is finished earlier, keep potatoes warm at 200°F (95°C) oven until serving.

While pork is roasting, heat a medium sauté pan over medium heat and add 1 tbs neutral oil. Add the thinly sliced shallot and cook 2–3 minutes until softened.

Add the sliced red and yellow bell peppers and cook for 4–6 minutes, stirring occasionally, until softened but still slightly crisp.

Stir in 2 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds until fragrant.

Pour in 3 tbs apple cider vinegar, 2 tbs honey, 1 tbs soy sauce and 1 cup vegetable or chicken stock. Add 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and reduce the heat to maintain a gentle simmer for 6–8 minutes to meld flavors.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning (add more honey for sweetness or vinegar for tang). Keep warm.

If pork was rested, slice or serve whole. Spoon a generous portion of the sweet & sour pepper sauce over each pork chop.

Plate roasted fingerling potatoes alongside the pork. Sprinkle chopped parsley over the potatoes and pork, and serve with a lemon wedge on each plate for brightness.

Serve immediately while hot.