Duroc Pork Chop recipe served on a plate, by Le Cellier Steakhouse
Jul 14 2026
Restaurants›Le Cellier Steakhouse›Duroc Pork Chop Recipe

Duroc Pork Chop Recipe

Inspired by Le Cellier Steakhouse
Time40m
Serves2

A thick-cut pork chop served with seasonal vegetables.

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 Chop

Seasonal Vegetables

Method

Pork Chop Preparation

  1. 1

    Season the Pork Chops

    Rub the Duroc pork chops with salt and black pepper on both sides.

  2. 2

    Sear the Pork Chops

    Heat olive oil in a skillet over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until golden brown.

  3. 3

    Add Rosemary

    During the last minute of cooking, add fresh rosemary to the skillet and baste the pork chops with the oil and rosemary mixture.

  4. 4

    Rest the Pork Chops

    Remove the pork chops from the skillet and let them rest for 5 minutes before serving.

Vegetable Preparation

  1. 5

    Prepare the Vegetables

    Trim the Brussels sprouts, peel and slice the carrots, and slice the zucchini.

  2. 6

    Sauté the Vegetables

    In another skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  3. 7

    Cook the Brussels Sprouts and Carrots

    Add Brussels sprouts and carrots to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally.

  4. 8

    Add the Zucchini

    Add zucchini to the skillet and cook for an additional 3-4 minutes until all vegetables are tender but still crisp.

More from Le Cellier Steakhouse